Recipes

BAKED SHELLS WITH MOZZARELLA
  • Ingredients
  • 1 full load of pasta dough made into shells
  • 3 (14 -1/2 ounce) cans diced tomatoes with juice
  • 1 tablespoon olive oil
  • 1 medium-size yellow onion, chopped fine
  • 1 (8 ounce) can tomato paste
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • 1/2 teaspoon fennel seeds, crushed
  • 1/8 teaspoon black pepper
  • 2 cups shredded part-skim mozzarella cheese
  • 4 tablespoons freshly grated Parmesan cheese
Directions
  1. Make shells and set aside
  2. Preheat the oven to 375 ?F
  3. In a blender or food processor, puree the tomatoes for 10 to 15 seconds
  4. Set aside
  5. Heat olive oil in a heavy 10-inch skillet over moderate heat for one minute; add the onion and cook uncovered, until soft, about 5 minutes
  6. To crush fennel seeds and release aroma, place in a piece of plastic wrap and pound with a rolling pin or bottle
  7. Add the tomatoes, tomato sauce, garlic, oregano, basil, fennel seeds, and pepper
  8. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 10 minutes, stirring often, until the sauce has thickened slightly
  9. Meanwhile, cook the shells until al dente
  10. Rinse with cold water, drain well, and place in an ungreased shallow 3-quart casserole
  11. Cover with the sauce and sprinkle with the mozzarella and Parmesan cheeses
  12. Bake, uncovered, for 30-35 minutes or until bubbly and golden
  13. Let stand for 5 minutes before serving.


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