Stuffed Shells

Prepare to be wowed by this luscious casserole of large pasta shells loaded with ricotta, Parmesan, and mozzarella cheese. This is the filled shells dish you'll want to make again and again.

Ingredients :

For the sauce

• 2 tablespoons olive oil

• 3 garlic cloves, thinly sliced

• 1 can whole, peeled tomatoes (28 oz.) smashed in a bowl

• 1/2 teaspoon salt

• 1-2 pinches sugar (optional)

For the filling and assembly

• 2 cups (16 ounces) fresh ricotta (whole or skim milk)

• 2 cups (8 ounces) grated mozzarella, divided

• 1 cup (4 ounces) of Parmesan cheese, split

• 1 large egg

• 1 lemon, finely grated zest (about 1 tablespoon)

• 1/4 cup chopped parsley

• 1/4 teaspoon salt, plus additional salt for the pasta water

• 1/8 teaspoon freshly ground black pepper

• 8 ounces jumbo shells

• 2 tablespoons chopped parsley or 2 tablespoons torn basil leaves (for garnish)

STEPS :

     1. Starting with a cold pan, cook the garlic in olive oil :

Combine the oil and garlic in a big, deep skillet or pot. Warm the pan over medium heat until the garlic sizzles. Cook for 15 to 20 seconds, or until the garlic turns a light golden brown, after it sizzles. If the garlic browns too much, the sauce will taste scorched.

     2. Simmer the sauce :

To the pan, add the tomatoes and salt. Over medium heat, bring to a mild boil, then lower to a simmer. Cook, uncovered, for another 10-15 minutes, or until the sauce has thickened to your preference.

If the canned tomatoes are watery, it may take a few minutes longer. Taste and adjust the seasoning as needed. If the sauce appears to be too acidic, add a pinch of sugar. Put aside the sauce.

     3. Preheat the oven :

Preheat the oven 375°F and bring a large pot of salted water to a boil for the pasta.

Have a 9 x 13-inch or comparable baking dish on hand.

     4. Make the filling :

In a medium mixing bowl, combine the ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, egg, lemon zest, parsley, salt, and pepper.

     5. Cook the pasta :

Cook the shells in boiling water for 2 minutes less than the package directions.

Drain the shells in a sieve and set aside 1/2 cup pasta cooking water. Rinse well with cool running water.

     6. Thin the tomato sauce, if needed :

If the tomato sauce is too thick, add 1/4 to 1/2 cup pasta cooking water. When spooned into the baking dish, it should not be runny but should spread readily. In the oven, it will decrease and thicken slightly.

     7. Fill and assemble the shells :

Cover the bottom of the baking dish with about 3/4 cup sauce.

Cover each shell halfway with the ricotta mixture (approximately 1-2 teaspoons). Fill them in the baking dish as you go, until all of the filling is gone. Sprinkle with the remaining mozzarella and Parmesan and top with the remaining sauce.

     8. Bake the shells :

Bake for 25-30 minutes, with the baking dish loosely covered with foil. Return the baking dish to the oven and bake for another 15 minutes, or until the cheese melts and the sauce bubbles. Let to rest for 5 minutes before serving, then sprinkle with basil or parsley.

     9. Storage and reheating :

Let the dish to cool to room temperature. Refrigerate for up to 3 days, covered with foil. Reheat in a 350°F oven for 15 to 20 minutes, or until well heated.