Feta and Herb Stuffed Shells

Recipe by babyiguana
READY IN: 55mins




  • 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.
  • For filling, combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil
  • and the 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 350°F 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.
  • Bake shells until heated through, about 30 minutes.
  • Garnish with basil sprigs and serve on a nice platter.
  • Enjoy, lets see if you can have only 3 or 4.lol.