Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the sauce: Chop canned tomatoes in a food processor with their juices. | 2. Heat oil in a large frying pan over medium heat. Add onion, saute for about 5 minutes. | 3. Add garlic, saute for an additional 2 minutes. | 4. Add red pepper and chopped tomatoes with their juices. Simmer sauce for about an hour, stirring occasionally until the sauce is reduced to 5 cups. | 5. Remove from heat and mix in basil. | 6. For the filling: Combine ricotta, 10 oz of feta, eggs, basil and chives. Season to taste with salt. | 7. Assembly: Cook shells according to package directions. Rinse in cold water and drain. | 8. Spread 1 1/2 cups of the sauce on the bottom of a 9x13" baking dish. | 9. Spoon filling into each of the shells and place in the baking dish side by side. Top pasta shells with remaining sauce, sprinkle with remaining feta. | 10. Bake at 350 degrees for 35 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper	1/4	teaspoon		0.3125	0.0688	0.0146	0.0034
tomato	2	cans		80.4198	17.3796	3.9316	0.8936
basil	1	cup		5.52	0.636	0.7559999999999999	0.1536
ricotta cheese	2	containers		-	-	-	-
feta cheese	14	ounces	chopped	1047.816	16.2332	56.3995	84.4603
basil	1/2	cup	chopped	5.52	0.636	0.7559999999999999	0.1536
chive	1/4	cup	chopped	3.6	0.522	0.3924	0.0876
egg	2			143.0	0.72	12.56	9.51
jumbo pasta shell	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.