Baked Stuffed Shells

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

1 TEASPOON KOSHER SALT, PLUS MORE FOR THE PASTA WATER

¼ CUP EXTRA-VIRGIN OLIVE OIL

6 CLOVES GARLIC, CRUSHED AND PEELED

¼ TEASPOON CRUSHED RED PEPPER FLAKES

TWO 28-OUNCE CANS WHOLE SAN MARZANO TOMATOES, CRUSHED BY HAND

1 POUND LARGE PASTA SHELLS

1 POUND FRESH RICOTTA, DRAINED OVERNIGHT

16 OUNCES LOW-MOISTURE MOZZARELLA CUT INTO SMALL CUBES, PLUS 4 OUNCES SHREDDED

2 CUPS GRATED GRANA PADANO

1 BUNCH SCALLIONS, CHOPPED

8 OUNCES FROZEN PEAS, THAWED

3 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY

1 LARGE EGG, BEATEN

½ CUP LOOSELY PACKED FRESH BASIL

Directions at lidiasitaly.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer