1-Preheat and Prep: First, preheat your oven to 425°F. Start by washing and quartering the 6 heirloom tomatoes, then peel and chop the 1 onion, and mince the 6 cloves garlic. In a large baking dish, combine the tomatoes, onion, garlic, 2 tablespoons fresh thyme, 6 tablespoons butter, salt, pepper, and chili flakes to taste.

2-Roast the Tomatoes: Roast the mixture in the preheated oven for 20-30 minutes until the tomatoes char and release their juices. Once done, puree the roasted mix until smooth using an immersion blender or food processor, then stir in the 1/2 cup heavy cream if needed and return it to the baking dish for a creamy base.

3-Cook the Pasta: While the tomatoes roast, cook the 1 pound jumbo pasta shells in salted boiling water until al dente, then drain them. To keep them from sticking, lightly spray with olive oil after draining as a helpful tip from our kitchen.

4-Mix the Filling: In a medium bowl, mix the 1 cup ricotta cheese, 3/4 cup provolone cheese, and 1/2 cup of the basil pesto until well combined. This creates the cheesy stuffing that makes the dish so irresistible.

5-Assemble and Bake: Stuff each cooked shell with the cheese mixture and place them in the tomato sauce in the baking dish. Spoon the remaining 1/2 cup basil pesto over the shells and top with the 2 cups shredded mozzarella cheese. Bake for 15 minutes or until the cheese melts and bubbles. For additional flavor ideas, visit our orange sour cream coffee cake recipe for a sweet companion to your meal.