Originally from Family Circle All-Time Favorite Recipes. I normally only post recipes that my whole family loves, and that I plan to make again. Well... Alice won't eat this because it's too cooked-tomato-y. And Anth won't eat this, even though he thinks it's good, because the onions upset his stomach. Sammy and I really liked it though, so I'm posting it. So there. This is a great variation on regular old stuffed shells -- the sauce is sooooo flavorful and zesty!!

Creamy Bacon and Tomato Shells

1 T olive oil, divided
4 oz Canadian bacon, diced
1 medium red onion, halved and sliced
3 medium tomatoes, seeded and diced
1 can (8 oz) tomato sauce
3 T balsamic vinegar
3/4 tsp salt, divided
1/4 tsp pepper
1 box (12 oz) jumbo shells
1 container (15 oz) ricotta cheese
1/4 C grated Parmesan
1/4 C chopped fresh basil

Heat 2 tsp oil in a large skillet over medium-high heat. Add bacon; saute 3 minutes. Add onion and remaining 1 tsp oil; lower heat to medium. Cook, stirring frequently, 5 minutes or until onion is softened. Add tomatoes, tomato sauce, vinegar, 1/2 tsp salt and pepper. Lower heat; simmer 15 to 20 minutes or until sauce is thickened.

Meanwhile, cook shells in a large pot of lightly salted boiling water until al denté; drain. Stir together ricotta cheese, Parmesan, basil, remaining 1/4 tsp salt and 1 C cooked sauce in a large bowl; set aside.

Heat oven to 400°F.

Divide ricotta filling among shells. Place filled shells in a 13 X 9 X 2" baking dish. Spoon remaining sauce on top. Bake at 400 for 15 minutes or until hot.

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