■In a food processor, pulse
the tomatoes, garlic, and the
remaining 2 tbsp. oregano
and 1 tsp. salt; pour half into
a 9×13-inch baking dish.
Add shells. Top with the
remaining tomato sauce and
1∕2 cup Parmesan. Cover and
bake until heated through,
about 30 minutes. Uncover;
bake until cheese melts,
about 10 minutes.Three-Cheese
Stuffed Shells
SERVES 4
21∕2 cups fresh ricotta
1 cup crumbled feta
1 cup grated Parmesan
1 egg
3 tbsp. chopped fresh
oregano
11∕2 tsp. kosher salt
10 oz. jumbo pasta shells,
cooked and cooled
38 roasted tomato halves
8 cloves garlic
■Preheat the oven to 375°. In
a bowl, mix the ricotta, feta,
1∕2 cup of the Parmesan, the
egg, 1 tbsp. of the oregano,
and 1∕2 tsp. of the salt; spoon
into cooked shells.ROASTING
TOMATOES
Nothing
intensifies
tomato flavor
like throwing
them into the
oven until they
blister. For this
recipe, cut
19 large plum
(Roma)
tomatoes in
half lengthwise.
Arrange
tomatoes in a
large rimmed
baking pan and
brush with olive
oil. Roast in a
425° oven until
the tomatoes
are wrinkled
and browned
in spots.