Ricotta and Spinach-Stuffed Pasta Shells

"In 'William-Sonoma: One Pot of the Day'"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 50mins
Ingredients:
14
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Sauce--drain the tomatoes, reserving half of their juices.
  • In a saucepan, combine the tomatoes, reserved juices, the carrot, and onion.
  • Bring to a boil over med-high heat, decrease heat to med-low, partially cover, and cook, stirring occasionally, for 45 minutes.
  • Remove from the heat, stir in the basil, and let cool slightly.
  • Pass the mixture through a food mill or a medium-mesh sieve back into the pan.
  • Stir in the oil, season with salt and pepper, and set aside.
  • Meanwhile, make the filling--bring a pot of water to a boil and add the spinach and 1/4 tsp salt.
  • Cook just until tender, about 2 minutes.
  • Using a slotted spoon, transfer the spinach to a colander to drain.
  • Reserve the cooking water in the pot.
  • Squeeze out excess moisture from the spinach, then finely chop.
  • Add the ricotta to a bowl and stir in the egg until smooth.
  • Add the spinach, 1/2 cup Parmesan, the nutmeg, 1/4 tsp salt and a few grindings of pepper and mix well.
  • Add water to the reserved spinach water in the pot to total 5 quarts and bring to a rapid boil.
  • Add 2 Tbsp salt and the pasta shells to the boiling water, stir well, and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package directions.
  • Drain, rinse with cold water, drain again, and set aside.
  • Preheat the oven to 375°.
  • Smear the bottom of a 13 x 9 inch baking dish with 2-3 Tbsp sauce.
  • Using a teaspoon, stuff the shells with the filling.
  • They should be generously filled but not so stuffed that they are wide open.
  • Place the stuffed shells, side by side and open side up, in the prepared dish.
  • Drizzle with the remaining sauce and sprinkle with 1/4 cup Parmesan cheese.
  • Cover with foil and bake until the sauce is bubbling, about 25 minutes.
  • Let stand for 10 minutes before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes