Stuffed Shells
- zest of one lemon
- 1/3 cup / 80 ml 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-ounce can crushed red tomatoes
- 1 14-ounce can crushed red tomatoes
- 1 15-ounce container ricotta cheese
- 1 egg, beaten
- 1/4 teaspoon fine grain sea salt
- 1 cup / ~5 oz grated mozzarella
- 1 bunch of chives, chives
- 25-30 jumbo dried pasta shells
- This recipe is vegetarian
- Produce
- Chives (1 bunch)
- Garlic (4 medium cloves)
- Lemon, zest of (1)
- Red tomato (1 1/2 28-ounce can)
- Cooking & Baking
- Olive oil, extra virgin (1/3 cup)
- Red pepper flakes (1 1/2 teaspoons)
- Sea salt, fine grain (1 scant teaspoon)
- Pasta & Grains
- Pasta shells, jumbo dried (25)
- Dairy
- 5 oz grated mozzarella, grated (1 cup)
- Ricotta cheese (1 15-ounce container)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published June 16, 2011 (1 year ago).
333 people saved this recipe.
