Ingredients:(Baked Tomato and Cheese Shells)
500 grams ricotta cheese about 2 1/2 cups, prefer low-fat
1/2 cup Parmesan, parmigiano-reggiano cheese, grated
1 cup mozzarella cheese shredded, prefer low-fat
1 large egg
800 grams tomatoes, canned 2 cans, chopped
250 grams cherry tomatoes halved
3 cloves garlic chopped and sliced
1/2 cup stock vegetable, or you can use chicken stock
1 salt and black pepper
Instructions:(Baked Tomato and Cheese Shells)
Preheat oven to 400F.
Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
Drain and rinse under cold running water. Set aside.
Mix well the ricotta, parmesan, mozzarella and egg in a medium ball. Set aside.
Stir in the canned tomatoes, cherry tomato, garlic and vegetable stock, salt and pepper to taste in a large baking dish, and combine well.
Spoon the cheese mixture into the pasta shells and set on top of the tomato sauce in the baking dish.
Bake for 25-30 minutes or until the cheese is golden, and shell starts brown. Or you can use broiler at the last 2 or 3 minutes.
Cool 2 or 3 minutes, then serve warm.