Feta and Herb Stuffed Shells

[Guest guest]

Feta and Herb Stuffed Shells

 

Sauce:

1/4 cup olive oil

1 onion, chopped

2 garlic cloves, minced

1/4 teaspoon dried crushed red pepper

2 28-ounce cans Italian plum tomatoes, chopped in processor

with juices

1 cup chopped fresh basil

 

Filling:

2 15-ounce containers ricotta cheese

14 ounces feta cheese, chopped

1/2 cup chopped fresh basil

2 fresh chive bunches, chopped

2 eggs

 

1 12-ounce package jumbo pasta shells

Fresh basil sprigs

 

For sauce: Heat oil in heavy large saucepan over medium heat. Add

onion and saute 5 minutes. Add garlic and saute until onion is

tender, about 5 minutes. Add crushed red pepper and saute 30 seconds.

Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring

occasionally, about 1 hour. Season to taste with salt and pepper.

Remove from heat and mix in basil.

 

For filling: Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil

and chives. Season to taste with salt and pepper. Mix in eggs.

 

Cook 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.

 

Preheat oven 350F. Spread 3/4 cup sauce over bottom of each of two

13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide

between dishes. Top with remaining sauce. Sprinkle with remaining

feta. Bake shells until heated through, about 30 minutes. Garnish

with basil sprigs.

[Guest guest]

this sounds really good!!!

Judy

-

Anna Welander

Undisclosed-Recipient:;

Thursday, September 10, 2009 3:49 AM

Feta and Herb Stuffed Shells

 

 

Feta and Herb Stuffed Shells

 

Sauce:

1/4 cup olive oil

1 onion, chopped

2 garlic cloves, minced

1/4 teaspoon dried crushed red pepper

2 28-ounce cans Italian plum tomatoes, chopped in processor

with juices

1 cup chopped fresh basil

 

Filling:

2 15-ounce containers ricotta cheese

14 ounces feta cheese, chopped

1/2 cup chopped fresh basil

2 fresh chive bunches, chopped

2 eggs

 

1 12-ounce package jumbo pasta shells

Fresh basil sprigs

 

For sauce: Heat oil in heavy large saucepan over medium heat. Add

onion and saute 5 minutes. Add garlic and saute until onion is

tender, about 5 minutes. Add crushed red pepper and saute 30 seconds.

Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring

occasionally, about 1 hour. Season to taste with salt and pepper.

Remove from heat and mix in basil.

 

For filling: Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil

and chives. Season to taste with salt and pepper. Mix in eggs.

 

Cook 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.

 

Preheat oven 350F. Spread 3/4 cup sauce over bottom of each of two

13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide

between dishes. Top with remaining sauce. Sprinkle with remaining

feta. Bake shells until heated through, about 30 minutes. Garnish

with basil sprigs.