1(28 oz) canwhole peeled San Marzano tomatoescrushed well by hand (or pulsed in a food processor or blender)
Kosher salt and pepper to taste
Shells
1(15 oz)container whole milk ricotta cheese
¼cupchopped fresh basilplus more for garnish
¼cupchopped fresh parsley
½cupfreshly grated pecorino romano cheeseplus more for topping
Zest of 1 lemon
8ozshredded whole milk mozzarella cheesemore if you want a super cheesy top!
½of a box jumbo shells about 25 dry shells
Instructions
Begin by preparing the sauce. Add a drizzle of olive oil to a medium pot over medium heat. Add in pancetta and cook until rendered and crispy.
Add in garlic and cook until golden. Stir in tomato paste. Cook until tomato paste browns, about 3 minutes.
Add in chilis, tomatoes, salt and pepper. Simmer on low, for at least 45 minutes, until the flavors have infused, the tomatoes have broken down, and the sauce has thickened a bit.
While the sauce simmers, prepare the shells and filling.
Place a large pot of water over high heat to boil the pasta. Preheat the oven to 400ºF.
In a small bowl, mix ricotta, basil, parsley, pecorino, and lemon zest until combined. Season to taste with salt and pepper.
Once water is boiling, heavily salt the water and drop in the shells. Boil for 8 minutes (pasta will not be fully cooked).
Drain pasta and run under cold water to cool off. Drizzle with a touch of oil, so that the shells don't stick together. Set aside until ready to assemble the shells.
Grease a medium baking dish of any kind with a bit of olive oil.
Add a layer of marinara sauce to cover the bottom of the dish.
Fill each shell with ricotta mixture. Place shells in the prepared baking dish as you fill.
Top with an even layer of marinara sauce. **
Top with mozzarella cheese, and a sprinkle of pecorino romano. Drizzle with olive oil.
Cover with foil and bake for 40 minutes.
Uncover and broil until the cheese is golden. Garnish with fresh torn basil, if desired.
Video
Notes
**Add as much sauce as you’d like, you just want to cover the shells. Some people like it more saucy, some like it less :)