- 24-25 jumbo pasta shells
- 1 large egg, lightly beaten
- 2 cups (475 g) ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup minced fresh chives
- 4 medium tomatoes, grated on the small holes of a box grater
- 3/4 cup crushed tomatoes
- 4 garlic cloves, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon crushed red pepper
- salt to taste
For sauce:
To make the sauce: heat olive oil in a saucepan over medium heat. Add the garlic and sauté for 1 minute or until fragrant.
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.
To make the Filling: combine the ricotta, egg, and salt in a medium bowl. Add the mozzarella cheese and chives, mix well. Set aside.
Cook the shells according to package instructions in salted water until al dente (do not overcook shells or they will tear apart). Drain and set aside to cool.
Preheat oven to 360F.
Spray an 11x8-inch baking dish with cooking spray. Spread 1/3 cup sauce over bottom of the baking dish.
Fill each shell with ricotta mixture.
Arrange in a single layer in the baking dish.
Spoon remaining sauce over the shells.
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.