There’s something incredibly comforting about a hearty pasta dish, especially one that’s bubbling with cheese and rich, ...

Stuffed shells are easy to make, and leftovers store and reheat beautifully. ... Marinara sauce. While you can certainly use store-bought marinara sauce for this recipe, ...

There are few things more universally loved than a hearty pasta dish, especially one brimming with melted cheese and savory goodness. Today, we’re taking classic stuffed shells to a whole new level of ...

Makes 3-4 cups sauce. Recipe is by Teresa B. Day. 8 ripe tomatoes 2 tablespoons olive oil 1 clove garlic, minced 1 onion, minced 1 bell pepper, minced 1 cup fresh mushrooms, washed and chopped 1 ...

Pour 2 cups of the marinara sauce over the bottom of 9 x 13-inch baking dish. Place stuffed shells in single layer over the sauce. 7.

3. In a bowl, mix the cottage cheese, beaten egg, garlic powder, and Italian seasoning. Add the spinach, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese.

1 1/2 c. marinara pasta sauce, from 24.-oz jar. 2 tbsp. chopped chives. ... Transfer sauce to pot; top with stuffed shells. Over medium-high heat, bring sauce to boil; reduce heat to low.

Nutritional information per serving (4 shells with ½ cup sauce), based on 6: 427 calories, 22 g fat, 3 g saturated fat, 51 g carbohydrates, 700 mg sodium, 0 mg cholesterol, 14 g protein, 7 g ...

Make the sauce: Heat the oil in a medium saucepan. Add the onion and saute until soft without coloring, about 3 minutes. Add the garlic, oregano and red pepper flakes and saute until fragrant ...

Add tomato sauce and shellfish stock, 2 cups at a time, whisking constantly until well combined and sauce is slightly thickened. Reduce heat to simmer and cook 15 minutes. Add heavy whipping cream ...