Stuffed Shells
Ingredients
The Sauce
-
⅓
cup
extra virgin olive oil
-
1½
teaspoons
crushed red pepper flakes
-
scant ¾
teaspoon
fine grain sea salt
-
4
medium cloves
garlic, finely chopped
-
1
28-ounce can
crushed red tomatoes
-
1
14-ounce can
crushed red tomatoes
-
zest of one
lemon
The Filling
-
1
15-ounce container
ricotta cheese
-
1
large
egg, beaten
-
¼
teaspoon
fine grain sea salt
-
1
cup
grated mozzarella
-
1
bunch
chives, minced
-
25-30
jumbo dried pasta shells
Instructions
- Preheat the oven to 350F (180C) and oil a baking pan, sprinkling lemon zest on the bottom.
- In a saucepan, combine olive oil, red pepper flakes, sea salt, and garlic, then sauté until fragrant.
- Add crushed tomatoes to the saucepan and simmer briefly, then remove from heat and let cool.
- In a bowl, mix ricotta, beaten egg, sea salt, mozzarella, lemon zest, and chives to make the filling.
- Cook the pasta shells according to package instructions until al dente, then drain and cool.
- Spread a third of the sauce in the baking pan, fill each shell with the ricotta mixture, and arrange them in the pan.
- Ladle the remaining sauce over the shells, cover with foil, and bake for 30 minutes, then uncover and bake for an additional 15 minutes.
- Sprinkle with remaining chives and serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
471
Total fat
24g
Total carbohydrates
45g
Total protein
21g
Sodium
604mg
Cholesterol
65mg
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