Stuffed Shells in Margarita Sauce

Ingredients

The sauce

• 2 lbs. Roman tomatoes, quartered
• 2 lbs. Campari or cherry tomatoes, quartered or halved
• 3 cups onion, chopped
• 4 garlic cloves,  smashed
• ½ cup extra virgin olive oil
• 2 tsp. red pepper flakes or to taste
• 1 tsp. kosher salt
• ½ cup basil leaves fresh,  minced

Shells Filling

• 24 dry jumbo pasta shells
• 3 cups whole milk ricotta cheese
• 1 ½ cups mozzarella cheese , shredded
• ¾ cup Parmesan cheese, shredded
• 1/3 cup parsley leaves, minced
• 3 eggs
• 1 tsp. kosher salt
• 1 lb. mozzarella cheese, thinly sliced

Direction

Preheat oven to 400°

Combine tomatoes, onion, garlic, oil, pepper flakes, & salt in a large baking dish.  Roast tomato mixture in the oven for 45 minutes.  Reserve the basil leaves for after removed from the oven.

Bring a pot of salted water to a boil for the shells cook the shells until they are pliable about 8 minutes.  Drain shells, then place in a large bowl or pot of ice water (this will stop the cooking) drain shells again, separate any shells that are stuck together, & set them aside.

Combine ricotta cheese, shredded mozzarella, parmesan, parsley eggs & 1 teaspoon salt into a large mixing bowl. 

Remove tomato mixture from the oven & let cool for 10-15 minutes purée tomato mixture with an emulsifier or food processor stirring the fresh basil.  Set aside.

Spoon a thin layer of sauce into the bottom of a large baking dish or individual ramekins. 

Spoon cheese mixture into shells & layer shells open a side down in a large baking dish or individual ramekins.

Spoon remaining sauce over shells leaving some to the shells exposed.  Top with fresh sliced mozzarella cheese & bake until cheese is melted &/or sauce is bubbling approximately 25 to 30 minutes. 

Let shells rest for 10 minutes before serving

Makes 24 Shells ~ Prep Time: 20 Minutes ~ Cook Time: 1 Hour