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Ricotta Stuffed Shells

I first tried this recipe at my Uncle Dennis' house in San Diego, CA. After a long day on the road it definitely filled my belly.

Prep
Cook
Serves 4people
Ingredients
main
24-25
jumbo pasta shells
1
large egg, lightly beaten
2
cups (475 gr) ricotta cheese
1
cup shredded mozzarella cheese
1/2
cup minced fresh chives
for sauce
4
medium tomatoes, grated on the small holes of a box grater
3/4
cup crushed tomatoes
4
garlic cloves, finely chopped
2
tbsp extra-virgin olive oil
1
tsp minced fresh thyme
1/4
tsp crushed red pepper
salt to taste
Directions
1.
To Make Sauce: heat the olive oil in a saucepan over medium heat. Add the garlic and saute for 1 minute or until fragrant. Then add the grated tomatoes, crushed tomatoes, thyme, crushed red pepper and salt. Simmer uncovered for 8-10 minutes. Adjust seasonings to taste and set aside.
2.
To Make the Filling: combine the Ricotta, egg, and salt in a medium bowl, Add the mozzarella cheese and chives, mix well. Set aside.
3.
Cook the shells according to package instructions in salted water until al dente (don't overcook shells or they'll tear apart). Drain and set aside to cool.
4.
Preheat oven to 360 degrees farenheit. Spray an 11X8-inch baking dish with cooking spray.
5.
Spread 1/3 cup of sauce over bottom of the baking dish.
6.
Fill each shell with ricotta mixture
7.
Arrange in a single layer in the baking dish
8.
Spoon remaining sauce over the shells
9.
Cover the baking dish with foil and bake for 35 minutes. Remove foil and bake uncovered for about 15 minutes or until the shells are cooked through. Serve immediately

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