Baked Stuffed Shells

• 6 tablespoons extra-virgin olive oil
• 6 garlic cloves, crushed and peeled
• Two 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon peperoncino flakes
• Kosher salt
• 1 pound large shells
• 1 pound fresh ricotta, drained
• 8 ounces frozen peas, thawed
• 1 pound low-moisture mozzarella, 12 ounces cut into 1/4-inch cubes, 4 ounces shredded
• 2 cups grated Grana Padano or Parmigiano-Reggiano
• 3 tablespoons chopped fresh Italian parsley
• 1 large egg, beaten

1. Preheat oven to 400 degrees F.
2. Bring a large pot of salted water to boil for pasta.
3. While the sauce cooks, add the shells to the boiling pasta water and cook two-thirds of the recommended cooking timeshells should still be firm.
4. Drain and set all the shells on sheet trays, set apart so they wont stick to each other.
5. For the sauce: Heat the olive oil in a Dutch oven over medium heat.
6. Saute the garlic until the edges are golden, about 2 minutes, then pour in the tomatoes.
7. Slosh out the tomato cans with 1 cup hot water each, and add that to the pot.
8. Stir in the salt, oregano, and peperoncino, and bring to a rapid simmer.
9. Cook, uncovered, until thickened, about 20 minutes.
10. For the filling: Stir together the ricotta, peas, cubed mozzarella, 1 cup of the grated Grana Padano or Parmigiano-Reggiano, the parsley, and egg in a bowl.
11. Mix the shredded mozzarella and remaining grated Grana Padano or Parmigiano-Reggiano in a bowl, and set aside.
12. Spread 2 cups of the sauce in a 15-by-10-inch Pyrex or ceramic baking dish.
13. Stuff each shell with a tablespoon of the stuffing, and arrange in the baking dish.
14. Divide any remaining stuffing between and around the stuffed shells.
15. Top evenly with 2 cups more sauce, and sprinkle with the reserved grated-cheese mixture.
16. Dollop the remaining sauce evenly over the top.
17. Make a tent with foil over the baking dish.
18. Bake, and after 25 minutes, check: the sauce should be bubbly all over.
19. Remove foil, and bake until golden and crusty, 5 to 10 minutes more.

extravirgin olive oil, garlic, italian plum tomatoes, kosher salt, oregano, peperoncino flakes, kosher salt, shells, fresh ricotta, frozen peas, mozzarella, fresh italian parsley, egg

Taken from www.epicurious.com/recipes/food/views/baked-stuffed-shells-385313 (may not work)