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1
Bring a large pot of water to a boil and salt the water.
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2
Add pasta and cook for a minute or two less time than package directions say.
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3
The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little undercooked.
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4
The shells with probably cook for 9 or 10 minutes.
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5
Preheat a big, deep skillet or a medium saucepan over medium heat.
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6
Place garlic on a cutting board and place the flat of your knife on top of each clove.
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7
Carefully give the garlic a whack with the palm of your hand to separate the cloves form the skins.
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8
Throw out the skins and chop up the garlic.
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9
Remember to keep your fingers curled under and the edge of your knife tilted slightly away from your body.
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10
Add evoo by pouring a slow stream of it twice around the pan.
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11
This will be about 2 tablespoons, just enough to coat the bottom of the pan.
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12
Do not let the oil pour out too fast; you want a slow, steady stream.
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13
Add the garlic to the oil.
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14
To chop the onion, cut the ends off and cut the whole onion down the center.
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15
Wrap half and save it for another use.
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16
Cut the other half into thin slices then turn the slices a quarter turn and chop them again.
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17
Hold the tip of the knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small.
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18
Add the chopped-up onion to the garlic and oil.
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19
Cook, stirring a lot, until the onions are mushy and look cooked, about 5 minutes.
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20
Add the tomatoes to the onions and stir.
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21
When the tomatoes come to a bubble, reduce the heat under the sauce to low.
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22
Stir in basil pieces to wilt them.
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23
Season the sauce with salt and pepper.
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24
Preheat the broiler to high and place a rack in the center of the oven.
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25
Drain pasta shells.
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26
Add them to a casserole dish.
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27
Add pesto sauce, ricotta cheese, and a handful of grated parmesan. S.
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28
tir carefully and coat the hot pasta with the pesto and cheeses.
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29
Pour the hot tomato and basil sauce over the pasta, as much as you like.
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30
You can always serve a little extra at the table.
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31
Scatter the mozzarella cheese over the pasta.
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32
Add a final sprinkle of parmesan as well.
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33
Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat.
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34
Let the cheese melt and bubble on top, 3 to 5 minutes.
