Stuffed Shells RecipeSauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes (I use any type of spaghetti sauce and mix it with hamburger meat!)
Filling:Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.
1 15-ounce container ricotta cheese
2 egg, beaten
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced
25-30 jumbo dried pasta shells
To make the sauce, combine the olive oil, red pepper flakes, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. (This is also where you would cook your meat and combine it with your hamburger)
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). Let cool.
To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, 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.Then enjoy!
Let me know how you like this recipe or share one with me that you love!