Makes
24 Shells
Ready In:
1 hour
Prep Time:
20 Minutes
Ingredients
The sauce
- 2 lbs. Roman tomatoes, quartered
- 2 lbs. Campari or cherry tomatoes, quartered or halved
- 3 cups onion, chopped
- 4 garlic cloves, smashed
- ½ cup extra virgin olive oil
- 2 tsp. red pepper flakes or to taste
- 1 tsp. kosher salt
- ½ cup basil leaves fresh, minced
Shells Cheese Filling
- 24 dry jumbo pasta shells
- 3 cups whole milk ricotta cheese
- 1 ½ cups mozzarella cheese , shredded
- ¾ cup Parmesan cheese, shredded
- 1/3 cup parsley leaves, minced
- 3 eggs
- 1 tsp. kosher salt
- 1 lb. mozzarella cheese, thinly sliced
Directions
Step 1
Preheat oven to 400°
Step 2
Combine tomatoes, onion, garlic, oil, pepper flakes, & salt in a large baking dish. Roast tomato mixture in the oven for 45 minutes. Reserve the basil for after removed from the oven.
Step 3
Bring a pot of salted water to a boil for the shells cook the shells until they are pliable about 8 minutes. Drain shells, then place in a large bowl or pot of ice water (this will stop the cooking) drain shells again, separate any shells that are stuck together, & set them aside.
Step 4
Combine ricotta cheese, shredded mozzarella, parmesan, parsley eggs & 1 teaspoon salt into a large mixing bowl.
Step 5
Remove tomato mixture from the oven & let cool for 10-15 minutes purée tomato mixture with an emulsifier or food processor stirring the fresh basil. Set aside.
Step 6
Spoon a thin layer of sauce into the bottom of a large baking dish or individual ramekins.
Step 7
Spoon cheese mixture into shells & layer shells open a side down in a large baking dish or individual ramekins.
Step 8
Spoon remaining sauce over shells leaving some to the shells exposed. Top with fresh sliced mozzarella cheese & bake until cheese is melted &/or sauce is bubbling approximately 25 to 30 minutes.
Let shells rest for 10 minutes before serving