Stuffed Shells (with mozzarella cheese)

This is a take on the classic idea of stuffed shells with a creamy tomato sauce. It's George's favorite meal, and is always goes over well at parties. I've been asked for the recipe quiet a few times so it seems to make an impression. This is definitely a great dish when having people over!



Serves 6 persons

Ingredients:
1 box jumbo shells (12 oz.)
2 cups heavy whipping cream or half and half
2 tbs. butter
1 can tomato paste OR 1 cup crushed tomatoes
1/4 cup chopped onion
2 bay leaves
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 tbs. worcestershire sauce
1/3 cup parmesan cheee finely grated
4 cups shredded mozzarella cheese

Directions:
1. Boil pasta according to package directions but reduce boiling time by 5 minutes.
2. Drain and run shells through cold water to stop cooking.
3. Butter a 3 qt. baking dish and begin to stuff shells with the mozzarella cheese and place on baking sheet.



Sauce:
4. In a medium sized pot, melt butter and onions with bay leaves, salt and pepper.



5. Saute for about 4 minutes until onion are translucent.

6. Add worcestershire sauce, tomato paste or tomatoes, and stir for about 2 minutes.

7. Add cream, sugar and season to taste.



8. Let it boil for a minute, and make sure to take out the bay leaves.

Stuffed Shells 1 from G M on Vimeo.

9. Pour on top of pasta shells in baking pan.

Stuffed Shells 2 from G M on Vimeo.



10. Sprinkle parmesan cheese on top and bake in a 350 degree oven for 25-30 minutes (until bubbling in the center and edges of pan)



Stuffed Shells 3 from G M on Vimeo.



Enjoy with a salad