Categories: Pasta

Ingredients

• 2 1/2 cups ricotta
• 1 cup crumbled feta
• 1 cup grated Parmesan
• 1 egg
• 3 tbsp. chopped fresh oregano
• 10 oz. jumbo pasta shells, cooked and cooled
• 38 thawed roasted tomato halves
• 8 garlic cloves

Directions

1. In bowl, mix ricotta, feta, 1/2 cup Parmesan, egg, 1 tbsp. oregano and 1/2 tsp salt; stuff into shells. In food processor, pulse tomatoes, garlic, remaining 2 tbsp. oregano and 1 tsp salt; pour half into 9×13 inch baking dish. Add shells. Top with remaining sauce and 1/2 cup Parmesan. Bake covered at 375 until hot, about 30 minutes. Uncover, bake until cheese melts, about 10 minutes.

Email to a friend | Print this recipe | Back