For the past two semesters I’ve been working with a small, local company called Grandma’s Recipes. They make three really great pasta sauces, called Full Fork pasta sauces. It has been so great working with the owners of the company as my group and I tried to help them expand their business. Now they have a great website, Facebook page, and Twitter where they put updates on the sauces and upcoming sales and in-store demos. I wanted to try to help them out by finding a new way to use Full Fork pasta sauce. So I made some delicious, cheesy stuffed shells with the mild Italian-style Full Fork pasta sauce. This recipe is so easy to make and has one of the most basic ingredient lists we’ve ever had on this blog!
Of course, you can make this recipe without Full Fork sauce, but I definitely recommend getting it if you can find it. It is a really high quality meat sauce that tastes homemade, so it really elevates the whole dish. Right now you can buy Full Fork pasta sauces at Heinen’s Fine Foods, Weiland’s Market, and Huffman’s Market.
The steps of making and stuffing the pasta is really simple. Just mix together a few cheeses and basil to get a really yummy cheese mixture, then stuff each al dente shell with a spoonful or so. Place over sauce, pour a little extra sauce and cheese over, and bake. Simple and delicious!
The shells will look and smell amazing when they come out of the oven, but you should probably wait a few minutes for them to cool down before digging in. I really love basil, so I topped my shells with extra! As a note, this recipe can easily be made vegetarian – just use Full Fork traditional marinara sauce instead of the meaty version.
Stuffed Shells with Full Fork Pasta Sauce
Time: 1 hour
22 pasta shells
1/2 cup grated parmesan cheese
15 oz ricotta
8 oz shredded mozzarella cheese
20 basil leaves, sliced
1 TB water
1/2 tsp salt
1/4 tsp fresh ground pepper
about 26 oz Full Fork pasta sauce
1. Preheat oven to 350°.
2. Cook pasta shells according to pre-baking package directions, about 9 min in salted, boiling water. Drain and rinse briefly with cold water.
3. In a bowl, combine the parmesan, ricotta, 1 1/2 cups mozzarella, basil leaves, water, salt, and pepper.
4. On the bottom of a 9″ x 13″ baking dish, spread 3/4 of the pasta sauce.
5. Spoon a heaping tablespoon of the cheese mixture into each shell, then place shells in baking dish.
6. Pour remaining pasta sauce over shells, using as much or as little as you like. Sprinkle remaining 1/2 cup mozzarella over shells.
7. Cover with foil and bake for 30 min. Uncover and bake for 1o more minutes.
Recipe adapted from: http://therecipecritic.com/2013/08/three-cheese-stuffed-shells/