Stuffed Shells by Cato Corner Farm and Sweet Grass Creamery

Directions

1. 1

   Preheat the oven to 400 F.

2. 2

   Cook the shells in boiling water according to the instructions on the package. Drain them, toss with a small amount of olive oil and spread them on a baking sheet to cool.

3. 3

   Saute the onion in olive oil on medium low heat for five minutes. Add the red bell pepper, garlic and fresh oregano and cook for several minutes longer until the pepper has softened slightly. Remove from heat.

4. 4

   Drain any liquid from the cannellini and add the beans to the sautéed vegetables. Peel the sweet potato and add this to the pan as well. Mash beans and sweet potato lightly with a fork and stir to mix in evenly. Add salt and pepper to taste.

5. 5

   Grate the Womanchego and the Dairyere Reserve using the large holes on a box grater. You should have approximately 1 ½ cups of grated Womanchego and 1 cup of grated Dairyere Reserve.

6. 6

   In a large bowl, mix together all of the ricotta with ¾ cup of the grated Womanchego and ½ cup of the grated Dairyere Reserve. Add the chopped parsley.

7. 7

   Pour the sautéed vegetables into the cheese mixture and stir to incorporate. Taste for seasoning. Fill the shells.

8. 8

   Pour half a jar of pasta sauce in the bottom of a 9 x 13 baking pan. Arrange the shells in the pan and cover with the remaining sauce, Womanchego, and Dairyere Reserve.

9. 9

   Bake covered until bubbling, 35-45 minutes.

Thank you to Mark Gillman, Owner and Farmer at Cato Corner Farm in Colchester, Connecticut, for contributing this local recipe.