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Ricotta Stuffed Shells With Roasted Tomato Sauce
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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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Published 2014-09-09 12:17:29 (6 years ago).0 people like this recipe.
