Simply Stunning Stuffed Shells

These are lovely, comforting food.  Simple and satisfying.  I hope you try this recipe soon.

Simply Stunning Stuffed Shells
adapted from 101cookbooks

1 box jumbo dried pasta shells
zest of 1 lemon

For the sauce:
1/3 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
4 cloves garlic, finely chopped
1 28-ounce can crushed tomatoes
1/4 cup chopped fresh basil

For the filling:
1 15-ounce container whole-milk ricotta
1 egg
1/4 teaspoon salt
1 cup grated mozzarella
1/4 cup grated parmesan
1 bunch chives, minced

Put a large pot of water on to boil.  Preheat oven to 350.  Coat bottom and sides of a 9x13-inch baking dish with olive oil, and sprinkle half of lemon zest over it.

For the sauce, combine olive oil, salt, pepper flakes and garlic in a saucepan, stirring over medium heat just until fragrant, being careful not to burn.  Add tomatoes and stir until hot.  Remove from heat, stir in basil, and taste for seasonings.

For the filling, combine ricotta, egg and salt in a bowl and mix well.  Stir in mozzarella, parmesan, remaining half of lemon zest, and 3/4 of chives.  Set aside.

Cook shells in boiling, salted water until just barely done - if you overcook them, they'll fall apart when you try to stuff them.  Drain and cool slightly.

Spread 1/3 of sauce over the bottom of the pan.  Fill each shell with ricotta filling, and nestle them closely together on top of the sauce.  Spoon remaining sauce over, and then sprinkle with chives and a little bit of extra mozzarella and parmesan.  Cover with foil and bake 15 minutes, uncover and bake another 15 minutes, until cheese is melted and sauce is bubbling.  Serve with garlic bread.