Arrange the shells in a single layer and then spoon more of the sauce over the top. I don't cover them entirely, maybe a tablespoon of sauce over each shell. Top with some additional mozzarella and/or parmesan cheese and cover with foil. If you want to cook them right away, bake at 350 degrees for 30 minutes. Remove the foil for the last 10-15 minutes or so to toast the cheese a little bit.
You can also keep store the unbaked shells in the refrigerator for up to 24 hours or in the freezer for up two months- (be sure you wrap well with plastic wrap and foil.) Add 15 minutes or so to the bake time if your shells are coming straight from the fridge. Another 15 minutes if frozen.
My Staple Tomato Sauce:
1 medium onion- finely diced (I pulse in the food processor)
3 large cloves of garlic- minced (or pulsed with onion in the processor)
2 teaspoons of dried oregano
1/2 teaspoon of dried thyme
1/2 teaspoon red pepper flakes
2- large (28 oz) cans of diced tomatoes and the juices (I like the Red Gold Brand)
2/3 cup water
1 tablespoon of sugar
1/4 cup fresh basil, sliced
Sautee with the onion in 3-4 tablespoons of good olive oil for 4-5 minutes until soft but not brown. Add the garlic and dried herbs - cooking one minute more. Add the tomatoes, water and sugar and simmer over medium or medium low heat for 30-40 minutes. Finish with the basil at the very end. (This makes a chunkier sauce. If you prefer you can use one can diced tomatoes and one can of sauce or you can puree the sauce to the desired consistency before serving.)
*If I'm making my own sauce for the shell recipe, I would do that first or even a day or two before. I like to keep a batch on hand in the freezer as well.
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