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Recipe Card
Tomato Sauce
ingredients
- 1/4 cup olive oil
- 4 garlic cloves, thinly sliced
- 1 (28 ounce) can Red Gold Whole Peeled Tomatoes
- 1 (10 ounce) can Tomato Love Original Diced Tomatoes + Green Chilies
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
Shells
ingredients
- 16 to 18 jumbo shells
- 1 pound (16 ounces) ricotta cheese
- 1/2 cup parmesan cheese, grated
- 1/2 cup fresh basil, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 pound (16 ounces) fresh mozzarella, grated or cut into slices
- Olive oil, for drizzling
To make the sauce:
Method
Step 1
Heat the olive oil in a medium pot over low heat. Add the garlic and cook for 1-2 minutes or until fragrant, stirring often.
Step 2
Add both cans of tomatoes and their juices, salt, oregano, and basil. Use a wooden spoon to break apart the whole tomatoes into big chunks. Simmer over low heat for 20 minutes, stirring occasionally.
Step 3
While the sauce is simmering, cook the pasta shells according to package instructions until al dente. Drain let cool.
To make the filling:
Step 1
In a medium bowl, combine the ricotta, parmesan, basil, garlic powder, black pepper, and salt. Mix until smooth.
Step 2
Once the sauce is done simmering, transfer to a blender (or use an immersion blender) and blend until smooth. Season to taste.
Step 3
Spread 2 cups of the sauce in an even layer in the bottom of a 9x13 baking dish (you will have extra sauce left over).
Step 4
Preheat the oven to 425°F.
Step 5
Fill each shell with the ricotta mixture and place in the baking dish. Top with mozzarella and a drizzle of olive oil (and more sauce, if desired).
Step 6
Bake for 20 minutes or until the mozzarella is golden brown and bubbly.