Everytime I open my refrigerator I am met with a half full clear container of mixed black and green olives. TLLBLND loves olives but instead wanted to create a new flavor packed dish. The original recipe brewing in my head included adding canned smoked sardines and white wine served over wide noodle pasta, but no, this method has been done to death. Making ravioli was the second option but can be time too consuming.
15 oz. whole milk ricotta cheese
4 oz. finely chopped black and green olives
1/2 cup grated Parmensan cheese
6 oz. pesto, drained
1 tea. salt
1/2 tea. freshly cracked black pepper
20 large pasta shells ( roughly 8 oz)
Marinara sauce
Extra Parmesan cheese to top dish
Option: 3 oz. canned sardines, well drained and chopped
Mix all filling ingredients in a large bowl.
Cook pasta shells in salted water until aldente, approxinately 80% cooked so they hold their shape making them easier to fill and will not break. Fill each shell well so they are full, approx. 2 Tbl. filling. Place in a glass dish that has a thin layer of marinara sauce so the shells do not stick. Continue to fill shells and place in a crowded single layer in a 10-inch pie plate or 9x9 baking dish.
Top with marinara sauce until all shells are completely covered and sprinke with more Parmesan cheese. Place a sheet of foil over the top and bake in a 350-degree preheated oven for 20 minutes until bubbly.
Let sit for 10 minutes before serving. TLLBLND recommends a glass of chilled Sauvignon Blanc to round out the meal.
NOTE: Fill shells with a teaspoon is the easiest way to fill these cooked shells. I tried using a pastry bag believing in ease of use but turned out to be an epic fail.
