OCTOBER

OCTOBER

February 6, 2013

FONTINA STUFFED SHELLS

 
The beauty of Italy......let's dream a little dream.....
 
 
Have you been to Italy? Would it be someplace you would want to visit? I myself have never been, but I do believe it would be on my bucket list of places to visit and experience. The Divine Miss M was fortunate enough to spend a few weeks in parts of Italy and simply loved the entire experience. She said they dined on pasta that was out of this world, with a taste far above the pasta we buy here in the states. The lifestyle seemed more relaxed, women walked the ancient uneven streets in very high heels and were very fashionable at all times. The countryside was breathtaking and the wine flowed like water.....ah, yes, let's dream a little dream.......
 
 
 
 
 
 
 
 
This is out of this world good!
 


FONTINA STUFFED SHELLS
8 ounces grated Fontina cheese
15 ounces ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup flat leaf Italian parsley, chopped
1/4 cup fresh basil, chopped
salt and pepper
8 ounces dried jumbo pasta shells, approx. 24 shells
3 1/2 cups marinara sauce
1/2 cup grated Parmesan cheese
Preheat oven to 350°F Coat a 9" x 13" baking dish with cooking spray.
Stir together the fontina, ricotta, mozzarella, parsley, and basil in a medium bowl until well combined. Add salt and pepper to taste.
Spoon the filling into the shells, about 2 or 3 tbsp per shell. Place them open side up in pan. Blanket shells with sauce and top with Parmesan. Bake until hot and bubbly, about 25 or 30 minutes.

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