CAVATELLI MURGIANI AL FORNO (BAKED)

  Came across these Cavatelli Murgiani at the local Farmers Market.  Purchased them for the first time and decided to bake them with ricotta and mozzarella.

INGREDIENTS

  

1/2 lb. Cavatelli Murgiani
1/4 cup of olive oil
• 
  

1/2 onion chopped

2 cups of crushed tomatoes

Fresh parsley

Couple of basil leaves

Salt and pepper

1 cup of ricotta

1 egg

4 oz. mozzarella (grated)

1/4 cup of grated cheese

• Cook pasta according to package directions. Drain; set aside.
• In a large skillet add olive oil and onion.  Cook onion until golden, add tomatoes, parsley, basil leaves and salt and pepper.  Cook sauce for half hour.
• Beat the egg slightly, add ricotta and mozzarella.  Mix slightly.
• In a baking casserole, add a little sauce.  Add the cooked pasta.  Then add the ricotta and mozzarella mixture.  Stir gently to combine. Add the remaining sauce.
• Bake covered in a 375-degree oven for 30 minutes.  Uncover and sprinkle with grated cheese. 
• Bake for 5 more minutes.

Stuffed Pasta Shells - Conchiglioni ripieni al forno

Stuffed Pasta Shells with Ricotta.....a classic for Sunday menu and holidays.  

Filled patiently one by one, these "conchiglioni" will be fought over to the last one and every effort will be rewarded once all guests are taken by the throat!

 1 Package of Jumbo Shells, 12 oz.

                                

For the filling:

·         (8 oz.) ricotta cheese, drained

·         1 cup of freshly grated Parmesan cheese

·         1-2 eggs

·         A sprig of parsley, finely minced

·         Salt and pepper

·         8 oz. fresh mozzarella, shredded

Prepare a simple sauce (sugo semplice o Marinara)

Boil the shells in salted water until three-quarters cooked.

While the shells are cooking, mix the ricotta, cheese, egg, parsley, salt and pepper and finally the shredded mozzarella.

When the shells are done, drain them and lay them out to cool. When the shells are cool enough to handle, fill them with the ricotta and mozzarella mixture.   

Put a thin layer of sauce at the bottom of a baking dish.  Place the stuffed shells on top, then cover the shells with more sauce. Top the shells with a good amount of grated cheese. 

Bake in a hot (350F) oven for 35-45 minutes, until the shells are cooked through.

Note: The stuffed shells can be prepared in advance and then baked when necessary.