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Friday, August 12, 2011


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

Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling. Preheat the oven to 350F. 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. 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 to 40 minutes. Uncover and bake for an additional 5 minutes. Serve hot. Serves 4.

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