Baked Stuffed Shells
INGREDIENTS
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1 1/2 pounds whole- milk ricotta
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One 28 oz canned Italian plum tomatoes (preferably San Marzano) plus more if needed
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Salt and freshly ground white pepper to taste
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1 pound jumbo pasta shells
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1 pound fresh mozzarella cheese
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1 cup freshly grated Grana Padano cheese
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3 cup chopped fresh Italian parsley
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1 large egg
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1/4 cup extra- virgin olive oil
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6 cloves garlic, peeled and crushed
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1/2 teaspoon crushed hot red pepper
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10 fresh basil leaves
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