Spinach Stuffed Shells

• porciones: 4 servings
• tiempo activo: 20 minutes
• tiempo total: 1 hour 20 minutes

Ingredientes

28 oz whole peeled Red Gold Tomatoes (don’t throw out the can),

1 cup water

8 cloves garlic, slivered

1/4 cup good olive oil,

red pepper flakes, to taste

salt and pepper, to taste

handful of fresh basil, torn

1/2 tbsp butter,

8 oz spinach, chopped

1 shallot, diced

3 cloves garlic, minced

1 lemon,

15 oz ricotta cheese,

1 egg,

2 cups mozzarella, shredded

1 cup parmesan cheese, freshly grated

1/4 cup parsley, chopped

pinch of nutmeg,

12 oz jumbo shells, cooked al dente

Instrucciones

Step 1

In salted water, boil your shells until al dente. Drain and set aside. Coat in a light layer of olive oil to prevent sticking.

Step 2

In a large pan over medium heat, melt a touch of butter. Add in your shallot and red pepper flakes, to taste, and sauté for a few minutes. Throw in your garlic and cook for another 30 seconds.

Step 3

Add in your chopped spinach, lemon juice, and pinch of salt. Sauté for a few minutes and remove once wilted.

Step 4

Pour your tomatoes in a large bowl and carefully crush with your hands. Pour a cup of water in the tomato can and slosh around to pick up any leftover juice.

Step 5

In a saucepan, heat your olive oil over medium heat. Once hot, add in 8 cloves of slivered garlic, red pepper, and torn basil. As soon as your garlic begins to sizzle (you don’t want it to brown) pour in your tomatoes, reserved water, and pinch of salt. Stir. Reduce heat to low and simmer for 30 minutes. Stirring occasionally. Discard basil once finished.

Step 6

Preheat your oven to 350F

Step 7

While your sauce is cooking, combine your ricotta, egg, parsley, cooked spinach, 1 cup mozzarella, 1/2 cup parmesan, salt, pepper, and a pinch of nutmeg. Stir until combined.

Step 8

In a 9x13" baking dish, spread a thin layer of your marinara sauce on the bottom. Stuff each shell with about 2-3 tbsp of your ricotta mixture and place them in your baking dish.

Step 9

Pour the rest of the marinara on top of your shells, followed by the remainder of your cheeses. Cover with foil and bake for 15 minutes. Remove the foil and finish baking under the broiler until you have a nice golden crust. Enjoy!