Ricotta Stuffed Shells

24-25 jumbo pasta shells
1 large egg, lightly beaten
2 cups (475 g) ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup minced fresh chives

For sauce:
4 medium tomatoes, grated on the small holes of a box grater
3/4 cup crushed tomatoes
4 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon crushed red pepper
salt to taste

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