I looove this recipe. It’s a great change from any traditional pasta dish and has tons of flavor. I’ve only made this once before with seasoned chicken breast and a salad and it all went great together. It holds its flavor perfectly for left overs, too! Try it!!
1/3 cup (80 ml) extra virgin olive oil (plus more for the pan)
1-1/2 teaspoons crushed red pepper flakes
3/4 teaspoon fine grain sea salt
4 medium cloves of garlic (finely chopped)
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup grated mozzarella
1 bunch of chives, minced
25-30 jumbo dried pasta shells (Also, you won’t be able to fit 25-30 shells in your pan, but a few are always casualties of the boil, so I call for more than you’ll likely need)
- 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 350°F with a rack in the middle.
- 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.
Make the Sauce
- Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat.
- Saute for a minute or so until everything is fragrant – you don’t want the garlic to brown.
- Stir in the tomatoes and heat to a gentle simmer, just a minute or two.
- Remove from heat and carefully take a taste…If the sauce needs more salt add it now. Let cool.
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.
- 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.)
- Sprinkle with the remaining chives and serve hot.