Feta And Herb Stuffed Shells Recipes

PASTA SHELLS WITH FETA AND HERBS

Steps:

• In a large saucepan over medium heat, heat the oil, and add the onion; sauté 5 minutes. Add the garlic and sauté until the onion is tender, about 5 minutes. Add the crushed red pepper and sauté 30 seconds. Add the tomatoes. Simmer until the sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in the fresh basil.
• In a medium bowl, combine the ricotta, 1 1/3 cups of the feta cheese, basil and chives. Season to taste with salt and pepper. Stir in the eggs.
• Cook the shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
• Preheat oven to 350 degrees F.
• Spread 3/4 cup of sauce in the bottom of each of two 13×9-inch glass baking dishes. Fill 30 shells and divide between the dishes. Top with the remaining sauce and sprinkle with remaining feta.
• Bake until the shells are heated through, about 40 minutes. Garnish with additional basil leaves.

PASTA SHELLS FILLED WITH FETA AND HERBS

Steps:

• For sauce:
• Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
• For filling:
• Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs.
• Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
• Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.