Stuffed Shells

2 cups ricotta cheese 2 tablespoons extra-virgin olive

oil

12 sprigs fresh thyme Kosher salt

1 pound large pasta shells (I like

DeCecco #50-size shells)

1 cup freshly grated pecorino

cheese

¼ teaspoon ground nutmeg

(preferably freshly grated) 1 large egg, lightly beaten 1 tablespoon low-sodium soy

sauce

3 cups tomato sauce, store

bought or your homemade Instructions: Drain the ricotta: Remove the ricotta fromits container and place it in a colander set over a bowl. Refrigerate for at least 30 minutes or up to 4 hours.

Fry the thyme: Heat the olive oil in amedium saucepan overmedium heat. When the oil begins to smoke lightly, add the thyme sprigs and dry them until they are crispy, 2 to 3 minutes. Transfer to a paper towel to drain and season with salt (reserve the oil in the saucepan).

Cook the pasta: Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat. Add a generous handful of salt and bring the water back to a boil. Taste the water. It should taste salty like seawater. Add the pasta shells and cook, stirring them gently with a large slotted spoon to ensure they do not stick, until they are just shy of al dente, 4 to 5 minutes. Drain them and place in a large bowl; add the reserved oil from the saucepan and toss. Refrigerate shells on a sheet pan. Preheat the oven to 375 degrees. Prepare the ricotta filling: In a large bowl, spread the drained ricotta across the bottomand up the sides of the bowl so the seasoning will coat most of the cheese. Season with salt and sprinkle ½ cup of the pecorino in an even layer of the ricotta. Use a small strainer to sift the nutmeg in an even layer over the cheese. Stem the fried thyme over the ricotta, allowing the leaves to fall into the mix; discard the stems. Mix to blend and then stir in the egg and soy sauce.

Stuff and bake: Put the ricotta filling in a resealable plastic bag and cut off the tip of one corner with scissors. Use the bag to squeeze the filling into each shell. Arrange the shells snugly in a single layer in a broiler-safe 13by-9-inch baking dish. Spoon the tomato sauce over the shells and place the baking dish in the oven. Bake until the shells are browned and crisped, 15 to 18 minutes. Top with the remaining ½ cup pecorino and run under the broiler until bubbling hot and browned, 2 to 3 minutes.

Makes 4 to 6 servings