Pasta Shells Filled with Feta And Herbs

1 servings

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Pasta Shells Filled with Feta And Herbs Ingredients

SAUCE	FILLING
1/4 c Olive oil	2 Containers ricotta cheese;
1 Onion; chopped	14 oz Feta cheese; chopped
2 Garlic cloves; minced	1/2 c Chopped fresh basil
1/4 ts Dried crushed red pepper	2 Fresh chive bunches; chopped
2 cn Italian plum tomatoes;	2 Eggs
; processor with	1 pk Jumbo pasta shells;
; juices (28-ounce)	Fresh basil sprigs
1 c Chopped fresh basil

Instructions for Pasta Shells Filled with Feta And Herbs

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. (Can be prepared 1 day ahead. Cover and chill.) 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. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs. Serves 6. Bon Appetit March 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized