Sicilian Stuffed Shells

Sicilian Stuffed Shells
August 02 00:00 2002 Print This Article
Sicilian Stuffed Shells

Makes 4 Servings.


  • 8 ounces jumbo shells
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 15 ounces ricotta cheese
  • 1/2 cup yellow raisins
  • 1/2 cup chopped green olives
  • Salt and freshly ground black pepper, to taste
  • 1 15 oz. can tomato sauce
  • 1/4 cup grated Parmesan
  • 1 cup grated mozzarella cheese


  1. Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling.

  2. Preheat the oven to 350 degrees F.

  3. In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste.

  4. Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35-40 minutes. Uncover and bake for an additional 5 minutes. Serve hot.

    Nutrition Information Per Serving:
    555 Calories (31% from fat)
    33 g Protein
    65 g Carbohydrates
    19 g Fat
    47 mg Cholesterol
    1893 mg Sodium
    102 mcg Folate

Source: National Pasta Association

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