SICILIAN STUFFED SHELLS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Fisher Estate in Rockwall, Texas in 1980. 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 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 15 ounce can tomato sauce 1/4 cup grated Parmesan 1 cup grated mozzarella cheese Cook shells according to package directions. Rinse drain and spread on a sheet pan while you prepare the filling. Preheat oven to 350. In small saut� pan stir together onion and olive oil. Cook over medium heat until onion is wilted about 5 minutes. Transfer to medium bowl and stir in ricotta cheese, raisins, olives, salt and pepper. Fill each shell with some of the ricotta mixture. Arrange shells open side up in a baking dish. Spoon tomato sauce over shells then sprinkle with Parmesan and mozzarella cheeses. Bake covered for 40 minutes then uncover and bake 5 minutes longer. Serve hot.

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