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Ingredients
Sauce
1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian plum tomatoes, chopped
in processor with juices
1 cup chopped fresh basil
Filling
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2 15-ounce containers ricotta cheese
14 ounces feta cheese, chopped
1/2 cup chopped fresh basil
2 fresh chive bunches, chopped
2 eggs
1 12-ounce package jumbo pasta shells
Fresh basil sprigs
Instructions:
For sauce:
Heat oil in heavy large saucepan over medium heat. Add
onion and sauté 5 minutes. Add garlic and sauté
until onion is tender, about 5 minutes. Add crushed
red pepper and sauté 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 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. (Can be prepared
1 day ahead. Cool and refrigerate.) Bake shells until
heated through, about 30 minutes. Garnish with basil
sprigs.
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