1. For the sauce: Chop canned tomatoes in a food processor with their juices. 2. Heat oil in a large frying pan over medium heat. Add onion, saute for about 5 minutes. 3. Add garlic, saute for an additional 2 minutes. 4. 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. 5. Remove from heat and mix in basil. 6. For the filling: Combine ricotta, 10 oz of feta, eggs, basil and chives. Season to taste with salt. 7. Assembly: Cook shells according to package directions. Rinse in cold water and drain. 8. Spread 1 1/2 cups of the sauce on the bottom of a 9x13" baking dish. 9. 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. 10. Bake at 350 degrees for 35 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
