Feta and Herb Stuffed Shells

• Sauce
• olive oil↗1⁄4 cup
• onion, chopped↗1
• garlic cloves, minced↗2
• dry crushed red pepper↗1⁄4 teaspoon
• Italian plum tomatoes, chopped in processor with juices↗2 cans

  (28 ounce)

• chopped fresh basil1 cup
• Filling
• ricotta cheese↗2 containers

  (15 ounce)

• feta cheese, chopped↗14 ounces
• chopped fresh basil1⁄2 cup
• fresh chives, bunches chopped2 bunches
• eggs↗2
• jumbo pasta shells↗1 package

  (12 ounce)

• fresh basil sprig↗

Step-by-step instructions

1. 1

   For sauce, heat oil in heavy large saucepan over medium heat.

2. 2

   Add onion and saute 5 minutes.

3. 3

   Add garlic and saute until onion is tender, about 5 minutes.

4. 4

   Add crushed red pepper and saute 30 seconds.

5. 5

   Add tomatoes, simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.

6. 6

   Remove from heat and mix in basil.

7. 7

   For filling, combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil

8. 8

   and the chives. Season to taste with salt and pepper. Mix in eggs.

9. 9

   Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool.

10. 10

    Drain thoroughly.

11. 11

    Preheat oven 350°F Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes.

12. 12

    Fill 30 shells and divide between dishes.Top with remaining sauce.

13. 13

    Sprinkle with remaining feta.

14. 14

    Bake shells until heated through, about 30 minutes.

15. 15

    Garnish with basil sprigs and serve on a nice platter.

16. 16

    Enjoy, lets see if you can have only 3 or 4.lol.