Sicilian Stuffed Shells

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.
== Contributed by: ==
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Category:Cathy's Recipes