| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
March 1993 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
ts |
Dried crushed red pepper |
| 2 |
cn |
Italian plum tomatoes; chopped in |
|
|
; processor with |
|
|
; juices (28-ounce) |
| 1 |
c |
Chopped fresh basil |
| 2 |
|
Containers ricotta cheese; (15-ounce) |
| 14 |
oz |
Feta cheese; chopped |
| 1/2 |
c |
Chopped fresh basil |
| 2 |
|
Fresh chive bunches; chopped |
| 2 |
|
Eggs |
| 1 |
pk |
Jumbo pasta shells; (12-ounce) |
|
|
Fresh basil sprigs |
INSTRUCTIONS
SAUCE
FILLING
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
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