Feta And Herb Stuffed Shells

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon dry crushed red pepper
• 2 (28 ounce) cans italian plum tomatoes, chopped in processor with juices
• 1 cup chopped fresh basil
• 2 (15 ounce) containers ricotta cheese
• 14 ounces feta cheese, chopped
• 1/2 cup chopped fresh basil
• 2 fresh chives, bunches chopped
• 2 eggs
• 1 (12 ounce) package jumbo pasta shells
• fresh basil sprig

Recipe

• 1 for sauce, heat oil in heavy large saucepan over medium heat.
• 2 add onion and saute 5 minutes.
• 3 add garlic and saute until onion is tender, about 5 minutes.
• 4 add crushed red pepper and saute 30 seconds.
• 5 add tomatoes, simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. season to taste with salt and pepper.
• 6 remove from heat and mix in basil.
• 7 for filling, combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil
• 8 and the chives. season to taste with salt and pepper. mix in eggs.
• 9 cook shells in large pot of boiling salted water until just tender but still firm to bite. drain. rinse with cold water until cool.
• 10 drain thoroughly.
• 11 preheat oven 350°f spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes.
• 12 fill 30 shells and divide between dishes.top with remaining sauce.
• 13 sprinkle with remaining feta.
• 14 bake shells until heated through, about 30 minutes.
• 15 garnish with basil sprigs and serve on a nice platter.
• 16 enjoy, lets see if you can have only 3 or 4.lol.