INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 2117
Calories From Fat: 1370
Total Fat: 155.6g
Cholesterol: 725.2mg
Sodium: 5389.6mg
Potassium: 4822.4mg
Carbohydrates: 105.7g
Fiber: 61.4g
Sugar: 25.4g
Protein: 110.7g