Foto: RecipeGirl
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, (chopped)
- 2 medium garlic cloves, (minced)
- ¼ teaspoon crushed red pepper
- Two 28-ounce cans chopped tomatoes (with juices)
- 1 cup chopped fresh basil
- Two 15-ounce containers ricotta cheese
- 14 ounces crumbled feta cheese, (divided)
- ½ cup chopped fresh basil
- 2 bunch es fresh chives, (chopped)
- 2 large eggs
- 12 ounces jumbo pasta shells
Steps
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In a large saucepan over medium heat, heat the oil, and add the onion; sauté 5 minutes. Add the garlic and sauté until the onion is tender, about 5 minutes. Add the crushed red pepper and sauté 30 seconds. Add the tomatoes. Simmer until the sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in the fresh basil.
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In a medium bowl, combine the ricotta, 1 1/3 cups of the feta cheese, basil and chives. Season to taste with salt and pepper. Stir in the eggs.
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Cook the shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
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Preheat oven to 350 degrees F.
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Spread ¾ cup of sauce in the bottom of each of two 13×9-inch glass baking dishes. Fill 30 shells and divide between the dishes. Top with the remaining sauce and sprinkle with remaining feta.
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Bake until the shells are heated through, about 40 minutes. Garnish with additional basil leaves.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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