Stuffed Shells with Lemon
zest of one lemon
Sauce: 3 tbsp olive oil 1 1/2 teaspoons crushed red pepper flakes 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 Filling: 1 15-ounce container ricotta cheese 1 egg, beaten 1/4 teaspoon fine grain sea salt 1 cup grated mozzarella, ~5 oz 1 bunch chives, minced 25-30 jumbo dried pasta shells |
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 350F with a rack in the middle.
To make the 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. To make the 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. Cook the shells according to package instructions in well-salted water until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands. 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 and 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. |