INGREDIENTS:24 oz. jumbo shells
3 medium onions, chopped
2 Tbsps. olive oil
45 oz. ricotta cheese
1 ½ cups golden raisins
1 ½ cups green olives
Salt and freshly ground black pepper to taste
45 oz. tomato sauce
¾ cup Parmesan cheese, grated
3 cups mozzarella cheese, gratedDIRECTIONS:1. Cook the shells according to package directions. Rinse, drain, and spread on a sheet pan while preparing the filling.
2. Preheat oven to 350°F. In a sauté pan, stir together the onions and oil. Cook over medium heat until the onion is wilted. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives and season with salt and pepper to taste.
3. Fill each shell with some of the ricotta mixture. Arrange shells, open side up in a baking pan. Spoon tomato sauce over the shells and sprinkle with Parmesan cheese and mozzarella cheeses. Bake, covered until bubbling and hot, about 35-40 minutes. Uncover and bake an additional 5 minutes. Serve hot.SERVINGS:12 servingsFrom:Recipe from the National Pasta Association FM
