Baked Penne
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Baked Stuffed Shells Conchiglie Ripiene al Forno
Ingredients
- 1 1/2 pounds fresh ricotta or packaged whole-milk ricotta
- 1 (35-ounce) can peeled Italian plum tomatoes (preferably San Marzano)
- Salt
- 1 pound fresh mozzarella cheese
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1/3 cup chopped fresh Italian parsley
- Freshly ground white pepper
- 1 large egg
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, crushed
- 1/2 teaspoon crushed hot red pepper
- 10 fresh basil leaves
- 1 pound jumbo pasta shells
Instructions
Baked Stuffed Shells (Conchiglie Ripiene al Forno) serves 6 original recipe by Epicurious.
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