Source: Pasta- Food and Wine Books
Ingredients
Shells
3/4 pound jumbo pasta shells
2 pounds ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 pound Fontina cheese, grated
2 T fresh scallion tops or chives, chopped
1 T flat leaf parsley, chopped
2 eggs
1/2 tsp salt
1/4 tsp fresh ground pepper
Pinch of nutmeg
3 cups Basic Italian Tomato Sauce
Basic Italian Tomato Sauce
2 T olive oil
1 onion, chopped
1 clove garlic, chopped
28 oz canned tomatoes with their juice, chopped
3/4 cup water
2 T tomato paste
1/4 tsp fresh ground black pepper
1 T fresh basil, chopped
3/4 pound jumbo pasta shells
2 pounds ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 pound Fontina cheese, grated
2 T fresh scallion tops or chives, chopped
1 T flat leaf parsley, chopped
2 eggs
1/2 tsp salt
1/4 tsp fresh ground pepper
Pinch of nutmeg
3 cups Basic Italian Tomato Sauce
Basic Italian Tomato Sauce
2 T olive oil
1 onion, chopped
1 clove garlic, chopped
28 oz canned tomatoes with their juice, chopped
3/4 cup water
2 T tomato paste
1/4 tsp fresh ground black pepper
1 T fresh basil, chopped
Preparation
For Shells
In a large pot of boiling, salted water, cook the shells until almost tender but still slightly underdone, about 14 minutes. Drain, rinse with cold water and drain thoroughly.
In a medium bowl, combine the ricotta, Parmesan, Fontina, chives, parsley, eggs, salt, pepper, and nutmeg.
Heat the oven to 350 degrees. Butter a 9x13 baking dish and cover the bottom with 1 cup of the tomato sauce. Fill the pasta shells with the ricotta filling and put them in the dish. Pour the remaining sauce over the shells. Cover with aluminum foil and bake until the shells are piping hot, about 15 minutes.
For Sauce
In a medium sauce pan, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes and juice, water, tomato paste, and salt and bring to a boil. Reduce the heat to low and simmer, partially covered, for 35 minutes. Uncover, add the pepper and basil and continue simmering until thick, about 10 min longer.
Servings: 8
In a large pot of boiling, salted water, cook the shells until almost tender but still slightly underdone, about 14 minutes. Drain, rinse with cold water and drain thoroughly.
In a medium bowl, combine the ricotta, Parmesan, Fontina, chives, parsley, eggs, salt, pepper, and nutmeg.
Heat the oven to 350 degrees. Butter a 9x13 baking dish and cover the bottom with 1 cup of the tomato sauce. Fill the pasta shells with the ricotta filling and put them in the dish. Pour the remaining sauce over the shells. Cover with aluminum foil and bake until the shells are piping hot, about 15 minutes.
For Sauce
In a medium sauce pan, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes and juice, water, tomato paste, and salt and bring to a boil. Reduce the heat to low and simmer, partially covered, for 35 minutes. Uncover, add the pepper and basil and continue simmering until thick, about 10 min longer.
Servings: 8
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