Pasta Shells Filled With Feta & Herbs
- Ready In:
- 2hrs 5mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
-
SAUCE
- 1⁄4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1⁄4 teaspoon dried red pepper
- 2 (28 ounce) cans tomatoes
- 1 cup fresh basil
-
FILLING
- 2 (15 ounce) containers ricotta cheese
- 14 ounces feta cheese, chopped
- 1⁄2 cup chopped fresh basil
- 1⁄4 cup chives, chopped
- 2 eggs
- 1 (12 ounce) package jumbo pasta shells
directions
- For the sauce: Chop canned tomatoes in a food processor with their juices.
- Heat oil in a large frying pan over medium heat. Add onion, saute for about 5 minutes.
- Add garlic, saute for an additional 2 minutes.
- Add red pepper and chopped tomatoes with their juices. Simmer sauce for about an hour, stirring occasionally until the sauce is reduced to 5 cups.
- Remove from heat and mix in basil.
- For the filling: Combine ricotta, 10 oz of feta, eggs, basil and chives. Season to taste with salt.
- Assembly: Cook shells according to package directions. Rinse in cold water and drain.
- Spread 1 1/2 cups of the sauce on the bottom of a 9x13" baking dish.
- Spoon filling into each of the shells and place in the baking dish side by side. Top pasta shells with remaining sauce, sprinkle with remaining feta.
- Bake at 350 degrees for 35 minutes.
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RECIPE SUBMITTED BY
My husband, Paul, and I enjoy travel, good food and spending time with family.
We have six fun, busy kids (blended family).
I adore greyhounds but don't currently have one. They are sweet, calm dogs. I can highly recommend adopting a retired racer. Update - We did recently adopt a Staffordshire/Shepard mix from a rescue group. He's lovable and sweet, though needs to be much more active than our old greys did.
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I have lived in California, Pennsylvania, New York, Oregon, Colorado, North Carolina, Austria (you know, The Sound of Music) and Germany (ahh Bavaria!)