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Ricotta Stuffed Shells with Roasted Tomato Sauce

Erin, Naturally Ella
  • 50 minutes
  • Serves 6

INGREDIENTS

1/2 cup

Basil, loosely packed fresh

1

Basil

2 cloves

Garlic

3 cups

Grape tomatoes

2 tsp

Oregano

1/2

White onion, medium

1

Egg, large

8 oz

Conchiglioni shells, large

1/4 tsp

Black pepper

1/4 tsp

Salt

2 tsp

Olive oil

1/2 cup

Fontina

1/2 cup

Gouda

16 oz

Whole milk ricotta cheese