2 15-ounce containers ricotta cheese
14 ounces feta cheese, chopped
1/2 cup chopped fresh basil
2 fresh chive bunches, chopped
1 12-ounce package jumbo pasta shells
Fresh basil sprigs
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 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.
Preheat oven 350F. 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.