Seafood Stuffed Pasta Shells
Box of jumbo pasta
shells
1 lb u-stuff-it
˝ cup mozzarella
1/8 cup parmesan
2 tbl extra-virgin olive oil
3 x garlic cloves chopped
1 sm onion finely chopped
salt to taste
freshly-ground black pepper
6 fresh basil leaves torn or shredded
- Preheat oven or broiler to 450 degrees.
- Bring a large pot of water to a boil. Salt
water and add pasta. Cook shells 12 to 15 minutes; they should be softened
but still undercooked at the center. Drain pasta and cool.
- To a small saucepot over moderate heat add
oil, garlic and onions. Sauté onions and garlic 5 minutes. Add tomatoes
and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in
basil leaves
- Pour a little sauce into the bottom of a
shallow medium-sized casserole dish. Fill shells with rounded spoonfuls of
seafood stuffing and arrange them seam-side down in casserole dish. Top
shells with remaining sauce and mozzarella and parmesan
- Place shells in very hot oven or 8 inches from
hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.