Dinner for 4

Stuffed Shells with pasta

Name: Stuffed Shells with pasta
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 1/2 cups yellow onion; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp minced garlic; 2 tsp italian seasoning; 1 tsp dried rosemary; 1 can (28 oz) crushed tomatoes; 2 cups water; 1 tsp sugar; 1 1/4 cups whole-milk ricotta cheese; 1 cup whole-milk mozzarella cheese; 1 cup parmesan; 2 large eggs; 1 tbsp italian seasoning; 1 1/2 tbsp cornstarch; 2 cloves garlic; 1/2 tsp salt; 1/2 tsp black pepper; 27 1/2 jumbo pasta shells; 2 cups whole-milk mozzarella cheese; 2 tbsp fresh basil or parsley

Jumbo shells hold a seasoned ricotta filling before baking in tomato sauce with melted mozzarella and parmesan.

Typical price

$15.12for 4 servings

$3.78 per serving$15.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

70 minstart to table
Mediumdifficulty
4servings as written
$$$typical cost tier

American Vegetarian High-protein Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Onions$1.29/lb typical	0.45 lb	$0.61Typical price
Garlic$0.75 each typical	0.25	$0.23Typical price
Canned tomatoes$0.08/oz typical	28 oz	$2.24Typical price
Cottage cheese or ricotta$0.17/oz typical	10 oz	$1.70Typical price
Mozzarella$0.30/oz typical	12 oz	$3.60Typical price
Parmesan$0.55/oz typical	3.5 oz	$1.93Typical price
Eggs$0.30 each typical	2	$0.60Typical price
Pasta$0.10/oz typical	41 oz	$4.13Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.09Typical price
Total for the servings shown		$15.12

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsSugar and brown sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

Ingredients

2 tbsp olive oil
1 1/2 cups yellow onion
3/4 tsp salt
1/2 tsp black pepper
1 tbsp minced garlic
2 tsp italian seasoning
1 tsp dried rosemary
1 can (28 oz) crushed tomatoes
2 cups water
1 tsp sugar
1 1/4 cups whole-milk ricotta cheese
1 cup whole-milk mozzarella cheese
1 cup parmesan
2 large eggs
1 tbsp italian seasoning
1 1/2 tbsp cornstarch
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
27 1/2 jumbo pasta shells
2 cups whole-milk mozzarella cheese
2 tbsp fresh basil or parsley

Steps

Heat the olive oil in a large saucepan over medium heat, then cook the onion for five minutes.
Add the first garlic, Italian seasoning, rosemary, crushed tomatoes, two cups water, sugar, salt, and pepper; simmer for fifteen minutes.
Boil the shells in salted water until just tender, drain them, and heat the oven to 375 F.
Mix the ricotta, one cup mozzarella, parmesan, eggs, cornstarch, second garlic, remaining Italian seasoning, salt, and pepper.
Spread some sauce in a 9-by-13-inch baking dish, fill the shells, and arrange them inside.
Cover with the remaining sauce and two cups mozzarella, then bake for thirty-five minutes until bubbling and the filling reaches 160 F; top with basil or parsley.