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Feta and Herb Stuffed Shells

  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:
    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

  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.
 Drain thoroughly.

  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.