Ingredients
- 24 dried jumbo pasta shells
- ½ c chopped onion
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 29 oz tomato puree
- ½ c chicken broth or water
- 2 tsp dried Italian seasoning, crushed
- 16 oz Ricotta cheese
- 8 oz mozzarella cheese
- garlic powder, to taste
- onion powder, to taste
- rosemary, to taste
- thyme, to taste
- basil, to taste
Instructions
Preheat oven to 375 deg F
Cook pasta. Drain. Be careful not to break the shells.
While the pasta is cooking, cook onion and garlic in olive oil in a large skillet until tender. Stir in tomato puree, broth, herbs. Bring to a boil. Reduce heat. Simmer, uncovered for 15 min.
Combine ricotta cheese, half the mozzarella cheese, and some herbs. Spoon filling into cooked shells. Arrange the shells in a 3 qt baking dish. Spoon sauce over shells.
Bake, uncovered for 20 min. Sprinkle with remaining mozzarella. Bake uncovered 5 to 10 min more or until heated though.
