Baked Shells | Timmy’s Recipe Book | Umami

Ingredients

• ¼ cup olive oil
• Kosher salt, fresh ground black pepper
• 2 large or 4 small onions (12–16 ounces), diced
• 8–10 cloves garlic, thinly sliced, plus 1 clove garlic, grated
• ½–1 teaspoon crushed red pepper flakes, optional
• 1 (28-ounce) can whole peeled tomatoes, packed in juice
• 1 (28-ounce) can crushed tomatoes
• 1 cup (8 ounces) ricotta
• 2 tablespoons heavy cream
• 1 pound large pasta shells
• ½ pound salted mozzarella, roughly torn by hand or grated on a box grater
• Parmesan, for grating