STUFFED SHELLS WITH FRESH RICOTTA,TOMATO RAGU, BASIL AND PARMESAN
Ingredients
12 oz pasta shells
32 oz fresh ricotta
16 oz shredded mozzarella
1 cup grated Parmesan
1 bunch basil
1 teaspoon chili pepper flake
1 pinch nutmeg
32 oz tomato sauce
1/2 cup evoo
Instructions
1. Boil pasta shells in heavily salted water until they are Al dente
2. Remove and let cool
3. Bring tomato sauce to a simmer
4. In a mixing bowl combine the ricotta, half the mozzarella, half the Parmesan, one bunch chopped basil, one teaspoon chili pepper flake, one pinch nutmeg, two tablespoons evoo, salt and pepper and mix well
5. Place the ricotta mixture in a piping bag
6. Cover the bottom of a baking dish with a layer of the tomato sauce
7. Begin to stuff each shell with the cheese mixture
8. Place in the baking dish with the cheese side up
9. Spoon some of the tomato sauce over the top of the shells
10. Cover with the remaining shredded mozzarella cheese
11. Bake in 400 degree convection oven until golden brown
12. Remove from oven and finish with the grated parmesan cheese and garnish with fresh basil 13. Serve immediately and enjoy
