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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. kosher salt (plus more for the pasta water)
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic (crushed and peeled)
- 1/4 tsp. crushed red pepper flakes
- 56 oz. San Marzano tomatoes (whole, crushed by hand)
- 1 lb. pasta shells (large)
- 1 lb. ricotta (fresh, drained overnight)
- 16 oz. low moisture mozzarella (cut into small cubes, plus 4 ounces shredded)
- 2 cups grana padano (grated)
- 1 bunch scallions (chopped)
- 8 oz. frozen peas (thawed)
- 3 Tbsp. Italian parsley (chopped fresh)
- 1 large egg (beaten)
- 1/2 cup fresh basil (loosely packed)
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