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Ricotta Stuffed Shells With Roasted Tomato Sauce

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Ricotta Stuffed Shells With Roasted Tomato Sauce

Ingredients

  • 4 cup cherry and/or grape tomatoes
  • 1 medium white onion
  • 2 clove garlic
  • 2 tablespoon olive oil
  • 1/4 cup fresh basil
  • 6-8 oz large pasta shells
  • 16 oz (1 container) ricotta cheese
  • 1 egg white
  • 3/4 cup gouda (divided 1/2 cup and 1/4 cup)
  • 3/4 cup fontina (divided 1/2 cup and 1/4 cup)
  • 1/2 cup parmesan cheese (divided in half)
  • 1 tablespoon oregano
  • pinches salt/pepper
  • basil for topping
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