Recipe Link

Ingredients

Sauce

1/3 cup extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28 oz can crushed red tomatoes
1 14 oz can crushed red tomatoes

Filling

1 15 oz container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / 5 oz grated mozzarella
1 bunch of chives, minced
25-30 jumbo dried pasta shells

Directions

Preparation

• Oil a 13 x 9-inch baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside.
• Get a big pot of water boiling, and preheat your oven to 350° with a rack in the middle.

Making

Sauce

• Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan.
• Stir while you heat the saucepan over medium-high heat.
• Saute just 45 seconds or so until everything is fragrant - you don’t want the garlic to brown.
• Now stir in the tomatoes and heat to a gentle simmer, just a minute or two.
• Remove from heat and carefully take a taste. If the sauce needs more salt add it now. Let cool.

Filling

• Combine the ricotta, egg, and salt in a medium bowl.
• Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.

Shells

• Cook the shells according to package instructions in well-salted water - until al dente.
• Drain and let cool long enough to handle with your hands.

Assembly

• Spread 1/3 of sauce across the bottom of the prepared pan.
• Fill each shell with ricotta, and arrange in a single layer in the pan.
• Ladle the remaining sauce over the shells, cover with foil.

Baking

• Bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through.
• Sprinkle with the remaining chives and serve hot.