Baked Stuffed Shells
A pound of "jumbo" pasta shells contains about thirty-six. This recipe makes enough filling for about thirty shells, so it's likely you'll have a few extra shells, which may come in handy, as some shells break in the box or during cooking. Be sure to cook the shells very al dente before filling them, or they will tear when you try to stuff them.
Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.
Ingredients:
1 1/2 pounds whole-milk ricotta
1 28-ounce can of crushed tomatoes & 1 14 ounce can of diced tomatoes
Salt
1 pound fresh mozzarella cheese
1 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup chopped fresh Italian parsley
Freshly ground white pepper
1 large egg
1/4 cup extra-virgin olive oil
6-8 cloves garlic, crushed
1/2 teaspoon crushed hot red pepper
10 fresh basil leaves
1 pound jumbo pasta shells
½ cup red wine
3 shallots – diced fine
1 tbsp Italian seasoning (I use pampered chef)
1 tsp-1 tbsp sugar
Directions:
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Slice half the mozzarella thin and cut the remaining half into 1/4-inch cubes. Turn the drained ricotta into a mixing bowl. Mix in the mozzarella cubes, grated cheese, and parsley. Season to taste with salt and white pepper. Beat the egg well and stir it into the ricotta mixture.
Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Add crushed red pepper – cook just for 30 seconds. Add the shallots, sauté until translucent – about 2 minutes. Add the red wine, cook until alcohol is cooked off. Lower the tomatoes close to the skillet and carefully pour them into the skillet. Season lightly with salt, sugar, and Italian seasoning. Bring the sauce to a quick boil, and then adjust the heat to simmering. Cook until the sauce is lightly thickened, about 30 minutes. Stir the basil into the sauce a few minutes before it is done.
Meanwhile, stir the shells into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until softened but still quite firm, about 7 minutes. Fish the shells out of the water with a large skimmer and carefully lower them into a bowl of cold water. Drain them carefully.
Preheat the oven to 425° F. Line the bottom of a 15 x 10-inch baking dish with about 3/4 cup of the tomato sauce. Spoon about 2 tablespoons of the ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. Nestle the shells next to each other in the baking dish as you fill them. Spoon the remaining sauce over the shells, coating each one. Arrange the slices of mozzarella in an even layer over the shells. Bake until the mozzarella is browned and bubbling, about 25 minutes. Remove, and let stand 5 minutes before serving.
Makes 6 servings (about 5 stuffed shells for each serving)
