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Ingredientes
- 2- 28 oz can San Marzano tomatoes, pureed
- 6 garlic cloves, smashed
- 1 small yellow onion, diced
- ¼ cup olive oil
- a few basil leaves
- 1 lb jumbo pasta shells
- 1- 32 oz container ricotta
- 8 oz jarred pesto
- ½ cup grated pecorino romano cheese
- 2 eggs
- 2 tsp garlic powder
- salt & pepper
- a couple handfuls of shredded mozzarella
- a couple handfuls of grated pecorino romano cheese
View Full Recipe at Le Moine Family Kitchen
