Ingredients
- 6 tbsp Cento Imported Extra Virgin Olive Oil
- 6 cloves Garlic, peeled and crushed
- 2 cans Cento Certified San Marzano Tomatoes (28 oz), hand crushed
- 1 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Crushed Red Pepper
- 1/2 tsp Cento Oregano
- 1 lb Ferrara Jumbo Shells
- 1 lb Ricotta Cheese, drained
- 8 oz Frozen Peas
- 1 lb Mozzarella Cheese, 12 oz cut into 1/4 inch sections, 4 oz shredded
- 2 cups Parmigiano-Reggiano Cheese, grated
- 3 tbsp Fresh Italian Parsley
- 1 large Egg
Directions
Preheat oven to 400˚F. Bring a large pot of salted water to a boil for pasta. In a Dutch oven, heat olive oil over medium heat and sauté garlic until edges are golden, about 2 minutes. Add tomatoes, slosh out tomato can with 1 cup hot water and add to pot. Stir in salt, red pepper and oregano, bring to a rapid simmer. Cook uncovered until thickened, about 20 minutes. Add shells to boiling pasta water and cook until al dente, then drain and separate onto sheet trays to avoid sticking. In a bowl, stir together ricotta, peas, cubed mozzarella, 1 cup Grana Padano or Parmigiano-Reggiano, parsley and egg. Mix remaining cheeses in a separate bowl and set aside. Spread 2 cups of sauce onto the bottom of a 15x10â" baking dish. Diving the filling evenly among the shells and arrange in one layer in baking dish. Generously top with more sauce, then cover with foil and bake until bubbly, about 25-30 minutes. Remove foil and bake until cheese is golden, about 5 to 10 more minutes. Serves 6.
