1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced
25-30 jumbo dried pasta shells
Instructions
Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and
sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big
pot of water boiling, and preheat your oven to 350F / 180C with a
rack in the middle.
To make the sauce, combine the olive oil, red pepper flakes, sea
salt, and garlic in a cold saucepan. Stir while you heat the
saucepan over medium-high heat. Saute just 45 seconds or so
until everything is fragrant - you don't want the garlic to brown.
Now stir in the tomatoes and heat to a gentle simmer, just a
minute or two. Remove from heat and carefully take a taste (you
don't want to burn your tongue)...If the sauce needs more salt add
it now. Let cool.
To make the filling, combine the ricotta, egg, and salt in a medium
bowl. Mix until combined, then stir in the mozzarella, remaining
lemon zest, and 3/4 of the chives. Set aside.
Cook the shells according to package instructions in well-salted
water - until al dente. If you overcook, the shells will tear as you
attempt to fill them. Drain and let cool long enough to handle with
your hands - see photo.
Spread 1/3 of sauce across the bottom of the prepared pan. Fill
each shell with ricotta, and arrange in a single layer in the pan.
Ladle the remaining sauce over the shells, cover with foil and bake
for 30 minutes, uncover for the final 15 minutes or until the shells
are cooked through. Sprinkle with the remaining chives and serve
hot.
Originally Submitted
8/19/2012
0 Out of 5 from
0 reviews
You can add this Stuffed Shells recipe to your own private DesktopCookbook.
