Shells With Cherry Tomatoes Basil And Parmigiano Reggiano Cheese Food

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BAKED SHELLS



Baked Shells image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Salt
1 pound medium or large shell pasta (not stuffing shells)
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 to 3 garlic cloves, finely chopped
1 (10-ounce) box frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel
Freshly grated nutmeg
Freshly ground black pepper
2 tablespoons butter
1 (28-ounce) can Italian tomatoes
1/2 cup roughly chopped fresh basil leaves, 10 to 12 leaves
1 cup ricotta cheese
1 cup grated Parmigiano-Reggiano
1/2 pound ball fresh mozzarella cheese, cut into 1/2-inch dice

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining.
  • Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes.
  • Preheat the oven to 400 degrees F.
  • Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve.

CHERRY TOMATO SPAGHETTI ALL'AMATRICIANA - RACHAEL RAY



Cherry Tomato Spaghetti All'amatriciana - Rachael Ray image

Make and share this Cherry Tomato Spaghetti All'amatriciana - Rachael Ray recipe from Food.com.

Provided by my3beachbabes

Categories     Spaghetti

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

salt
1 lb spaghetti
3 tablespoons extra virgin olive oil
1/4 lb pancetta, cut into small pieces
1 red onion, chopped
4 finely grated garlic cloves
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine or 1/2 cup chicken broth
2 pints small cherry tomatoes
2/3 cup flat leaf parsley
pepper
1 cup basil leaves, torn
2/3 cup grated parmigiano-reggiano cheese

Steps:

  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
  • While the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8-10 minutes.
  • Stir in reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil, cheese and serve.

Nutrition Facts : Calories 644.8, Fat 16.1, SaturatedFat 4.1, Cholesterol 9.6, Sodium 249, Carbohydrate 97.6, Fiber 7.1, Sugar 7.6, Protein 22.6

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