Fontina Stuffed Shells Recipes
FONTINA STUFFED SHELLS
Make and share this Fontina Stuffed Shells recipe from Food.com.
Provided by Brookelynne26
Categories Pasta Shells
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Coat a 9x13 pan 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.
Nutrition Facts : Calories 617.6, Fat 32, SaturatedFat 17.9, Cholesterol 103.6, Sodium 1313.7, Carbohydrate 48.6, Fiber 1.9, Sugar 14.7, Protein 33.2
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- Preheat the oven to 400ºF. Grease a 9 by 13 inch glass baking dish (or cast iron pan) with butter.
- Bring a large pot of salted water to a boil over high heat. Add the shells and cook until just barely tender, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with running cold water to stop the cooking. Set aside.
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- Melt the butter in a medium heavy-bottomed saucepan set over medium heat. Add the flour and cook, stirring, for 2 minutes. Add the milk and cream and bring to a bare simmer, stirring often. Reduce heat to low and slowly add the fontina cheese, a handful at a time, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat and stir in the nutmeg.
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- Warm the oil a large saucepan over medium heat. Add in the onion and cook until softened, about 6 to 8 minutes.
- In a large bowl, combine the ricotta cheese, parmesan cheese, mozzarella cheese, parsley, basil, egg, eggs, salt and pepper. Stir together until just smooth. Set aside until needed.
- Bring a large pot of water to boil. Add a 1/2 teaspoon of salt, then stir in the pasta shells. Set a timer and cook for exactly 4 minutes. Drain and quickly run under cold water to stop the cooking process. Pat the shells dry and set aside.
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