1

To prepare sauce: In large, heavy saucepan over medium heat, heat oil, add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil.

2

To prepare filling: Combine ricotta, 1 1/3 cups feta, basil and chives. Season to taste with salt and pepper. Mix in eggs.

3

Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.

4

Preheat oven to 350 degrees F.

5

Spread ¾ cup of sauce in the bottom of each of two 13x9" glass baking dishes. Fill 30 shells and divide between the dishes. Top with remaining sauce and sprinkle with remaining feta.

6

Bake until shells are heated through, about 30 minutes. Garnish with additional basil leaves.