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