4.18.2011

Spinach & Ricotta Stuffed Shells



Hola, peeps!

I have been slacking yet again. Don't hate.

Way back during Vegetarian Week, I made these delicious stuffed shells and just hadn't gotten around to posting about them. Which is a shame for ya'll since they were super easy to make and really, really yummy!

Spinach & Ricotta Stuffed Shells
Serves 2 - 3 very hungry people
14 jumbo pasta shells
2 teaspoons extra virgin olive oil
1/2 pound baby spinach
2 cloves garlic, finely chopped
1/2 pound part-skim ricotta cheese
1/2 pound part-skim mozzarella cheese, grated
1 egg, lightly beaten
2 tablespoons chopped basil
1 1/2 cups marinara sauce
2 tablespoons grated Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil. Add shells and cook until al dente, about 10 minutes. Drain well then toss with oil in a large bowl; set aside.

Preheat oven to 375°F. Wash spinach and put into a large skillet (don't dry the leaves). Cover and cook over medium low heat, stirring occasionally, until just wilted; drain. When cool enough to handle, squeeze to remove any excess water. Chop spinach and transfer to a large bowl with the garlic, ricotta, mozzarella, egg and basil. Mix well, and you have your filling!

Drizzle enough pasta sauce to cover the bottom of a shallow baking dish large enough to hold the shells in a single layer. Using a teaspoon, fill your shells with spinach mixture and arrange in the dish. Don't be afraid to cram a lot of filling into these guys! Once you've filled all your shells, pour the remaining sauce over and around them and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.

I highly, highly recommend these cheesy, garlicky, basil-ly, spinach-y little morsels of deliciousness. HIGHLY.

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