Baked Stuffed Shells

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Bring a large pot of salted water to boil for pasta.
3. 3
   While the sauce cooks, add the shells to the boiling pasta water and cook two-thirds of the recommended cooking timeshells should still be firm.
4. 4
   Drain and set all the shells on sheet trays, set apart so they wont stick to each other.
5. 5
   For the sauce: Heat the olive oil in a Dutch oven over medium heat.
6. 6
   Saute the garlic until the edges are golden, about 2 minutes, then pour in the tomatoes.
7. 7
   Slosh out the tomato cans with 1 cup hot water each, and add that to the pot.
8. 8
   Stir in the salt, oregano, and peperoncino, and bring to a rapid simmer.
9. 9
   Cook, uncovered, until thickened, about 20 minutes.
10. 10
    For the filling: Stir together the ricotta, peas, cubed mozzarella, 1 cup of the grated Grana Padano or Parmigiano-Reggiano, the parsley, and egg in a bowl.
11. 11
    Mix the shredded mozzarella and remaining grated Grana Padano or Parmigiano-Reggiano in a bowl, and set aside.
12. 12
    Spread 2 cups of the sauce in a 15-by-10-inch Pyrex or ceramic baking dish.
13. 13
    Stuff each shell with a tablespoon of the stuffing, and arrange in the baking dish.
14. 14
    Divide any remaining stuffing between and around the stuffed shells.
15. 15
    Top evenly with 2 cups more sauce, and sprinkle with the reserved grated-cheese mixture.
16. 16
    Dollop the remaining sauce evenly over the top.
17. 17
    Make a tent with foil over the baking dish.
18. 18
    Bake, and after 25 minutes, check: the sauce should be bubbly all over.
19. 19
    Remove foil, and bake until golden and crusty, 5 to 10 minutes more.