“Unique” Stuffed Shells and Tomato Sauce
By: Lady Catherine ...
Published: Thursday, January 2, 2014 - 1:13pm

Ingredients




For the Sauce:
29 oz. can crushed tomatoes
3 cloves of garlic – chopped
¼ cup fresh basil – chopped
½ red onion – chopped
1 carrot – chopped
3 tablespoons wine
¼ cup chicken broth
½ tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
½ tsp. dried oregano
2 – 3 tablespoons olive oil
Grated Romano or Parmesan cheese
For the Shells:
12 oz. box of jumbo shells
Filling:
16 oz. of cottage cheese
2 cloves of garlic
½ cup Italian parsley
½ cup sour cream
¼ tsp. red pepper flakes
½ tsp. salt
Zest of ½ orange
2 tablespoons sugar
¼ cup of grated Romano or Parmesan cheese
1 cup of shredded - Mozzarella or Monterey Jack cheese for topping the shells

Preparation

1 For the Sauce: 2 Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic.  Sauté until the onion is softened and the garlic is fragrant. 3 Add the crushed tomato, wine, chicken broth, basil and the seasonings. 4 Simmer on low; partially covered while preparing the shells. 5 For the Shells: 6 Prepare the shells as directed. 7 Filling: 8 Preheat Oven 350 degrees: 9 In a food processor combine the cottage cheese, sour cream, parsley, garlic, grated cheese, orange zest and seasonings in the food processor.  Give a few good chops. 10 Carefully, take the shells and fill them with teaspoon.   Place a ladle of the tomato sauce in a baking pan and place the filled shells in the pan. 11 Top with more tomato sauce and the shredded cheese. 12 Bake 25 – 30 minutes. 13 Serve with extra grated cheese and tomato sauce.