Cheesy Stuffed Shells

Name: Cheesy Stuffed Shells
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 , onion, chopped; 1/2 teaspoon, salt; 1/2 teaspoon, pepper; 6 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 1 , (28-ounce) can tomato puree; 2 cups, water; 1 teaspoon, sugar; 10 ounces (1¼ cups), whole-milk ricotta cheese; 4 ounces, fontina cheese, shredded (1 cup); 2 ounces, Pecorino Romano cheese, grated (1 cup); 2 , large eggs; 3 tablespoons, chopped fresh basil; 1 1/2 tablespoons, cornstarch; 2 , garlic cloves, minced; 1 teaspoon, dried oregano; 1/2 teaspoon, salt; 25 , jumbo pasta shells; 8 ounces, fontina cheese, shredded (2 cups); 1 tablespoon, chopped fresh basil

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By Cecelia Jenkins

Appears in Cook's Country December/January 2019, Cook's Country TV

Main Courses

Cheese

Pasta

The appeal of comfort food wanes if it's a pain to make. Our streamlined method delivers.

SERVES6 to 8

TIME2 hours, plus 25 minutes cooling

has video

WHY THIS RECIPE WORKS

For a quicker version of stuffed shells, we got right down to stuffing them—no parboiling first. We found that the quickest and easiest way to fill the raw pasta shells was to choose jumbo shells with wide openings and pipe in the filling u...

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