Vegetarian

Stuffed Shells with Mint and Chile pepper is for Dinner.

Stuffed Shells with Mint and Chile pepper takes 15 minutes to prepare.

Stuffed Shells with Mint and Chile pepper takes 20 minutes to cook.

Stuffed Shells with Mint and Chile pepper makes 4 servings.

The ingredients for Stuffed Shells with Mint and Chile pepper are:

12 jumbo shell pastas
-7 ounces good-quality crumbly ricotta cheese (not supermarket ricotta; best bought from a specialty shop)
-1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg
-A small handful freshly grated Parmesan
-1 lemon, zest finely grated
-A small bunch fresh mint, leaves picked and finely chopped
-1 to 2 fresh red chiles, halved, seeded and very finely chopped
-Sea salt and freshly ground black pepper
-2 cups Marinara sauce

Here is how you make Stuffed Shells with Mint and Chile pepper:

Set oven to 350 degrees before beginning prep-work.Cook jumbo pasta shells until they are nearly done-- al dente. Drain and rinse under cold water. Set aside.Beat the ricotta in a bowl with the nutmeg, the Parmesan, lemon zest and most of the chopped mint and chiles. Season carefully, with salt and pepper, to taste.Put in plastic bag with tip cut out, and squeeze into shells.Place each stuffed pasta shell into an oven-safe high sided container.Pour marinara evenly over stuffed shells.Cover with foil and place into oven for about 20 minutes.Number of Servings: 4Recipe submitted by SparkPeople user CAQI33.

The nutritional information for Stuffed Shells with Mint and Chile pepper is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 370.1

• Total Fat: 14.8 g
• Cholesterol: 46.0 mg
• Sodium: 1,033.3 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 3.4 g
• Protein: 20.3 g

Stuffed Shells with Mint and Chile pepper is Italian cuisine.