Cheese-Stuffed Shells

  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hr 5 min
  • Makes 4 Servings

Ingredients

  • 28 oz. Contadina® Tomato Puree
  • 24 pasta dried jumbo shells
  • 1/2 cup chopped onion
  • 1/2 cup carrot chopped
  • 1/2 cup celery chopped
  • 2 garlic cloves minced
  • 1/2 cup chicken broth
  • 1 tsp. italian seasoning crushed
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 eggs beaten
  • 16 oz. cream cheese softened
  • 2 cups mozzarella cheese shredded

Directions

1. Cook pasta according to package directions; drain.

2. Meanwhile, cook onion, carrot, celery and garlic in hot oil in a large skillet until tender. Stir in tomato puree, broth, Italian seasoning, salt and pepper. Bring to boil; reduce heat. Simmer, uncovered, 15 minutes.

3. Combine eggs, cream cheese and 1 cup mozzarella. Spoon filling into cooked shells. Arrange in 3-quart baking dish. Spoon sauce over shells.

4. Bake, covered, at 375°F, 20 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 5 to 10 minutes more or until heated through. Garnish with celery leaves, if desired.

Cheese-Stuffed Shells
Current Rating: Total: 2 Ratings
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Del Monte Products In This Recipe

Contadina®

Tomato Puree