A few weeks ago I went to Meg's house for a much needed girl's night! We made stuffed shells! I am counting the days until I can make these again, they are soooo good. I also got to spend some time with Sarah who is all grown up now! I can't believe she is almost 2. She calls me by name and even helped us cook dinner. Meg did the beautiful photography on these photos. I loved having someone else photograph me while I focused on the cooking!
1/3 cup olive oil
1 1/2 tsp crushed red pepper flakes
3/4 tsp kosher salt
4 cloves of garlic, minced
2 Tbsp sliced basil
1 28oz can of San Marzano tomatoes
1 28 oz can of crushed tomatoes
15 oz ricotta cheese
1/4 tsp kosher salt
1 cup mozzarella cheese, shredded
1/4 cup fresh grated parmesan cheese
1 bunch of chives, minced
1/4 cup basil, minced
1 box of Jumbo Shells
Preheat oven to 350.
Heat oil in a saucepan. Cook garlic and pepper flakes in until fragrant and lightly toasted. Add crushed tomatoes and San Marzano tomatoes to pan. Simmer for 4 minutes.
Add salt and basil to the sauce. Turn off heat.
Cook pasta shells until just before al dente. They will finish cooking in the oven.
Drain and set them aside to cool.
Beat egg in a mixing bowl. Add ricotta and mix until smooth.
Add salt, 2/3 cup mozzarella and 2 Tbsp. parmesan to ricotta.
I had some help from little Miss Sarah adding the chives and basil to the ricotta.
She is a great little helper!
Transfer ricotta into a gallon bag.
You can snip off one of the corners to make it easy to pipe into the shells.
Pour 1/2 of the tomato sauce into the bottom of an 9x13 inch baking dish.
Pipe about 2 Tbsp of ricotta into each shell.
Play seam side down into the baking dish.
Repeat until they are all done.
Each a few shells along the way!
Pour the remaining sauce over the shells.
Top with the remaining mozzarella and parmesan cheese.
Sprinkle a few chives over the top.
Bake for 30 minutes covered and 15 more minutes uncovered.
Woo hoo, time to eat! My mouth is watering!