Stuffed Shells With Ricotta And Spinach Food

SPINACH-RICOTTA STUFFED SHELLS

Steps:

• Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
• Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
• Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
• Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
• To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
• Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

MOM'S SPINACH AND RICOTTA STUFFED SHELLS

Steps:

• Bring 4 - 5 qts of water to a rolling boil, add 2 tbs of salt, gently add pasta, be sure to add extra shells as you will lose a few, cook for approximately 10 minutes, or it tests al dente. Drain and rinse in cold water. If pasta is starchy, you can toss in olive oil to prevent from sticking, but use sparingly as it will also prevent the cheese from sticking.
• While pasta is cooking start your sauce:.
• In an 6-8 qt pan brown meats over a medium hot burner, work it with a spoon until meat crumbles, add onion, then cook until dark brown, If there is an excessive amount of fat, drain and, optionally, rinse. Add garlic and season to taste. Cook until garlic is fragrant, use caution not to burn. Add sauce & paste, reduce to a simmer. Continue to simmer until ready to serve, adjust seasoning as necessary.
• While meat sauce is cooking thaw and rinse and your spinach, I like to use the microwave , but you can rinse it under hot water. After draining all the water you can in a colander wrap the spinach in a very clean towel and twist to get the remaining water out, this is a critical step. When you get done the spinach will be VERY dry. Crumble the spinach in a large bowl, add ricotta, ¾ of the mozzarella, ¾ of the parmesan, mix, add egg, mix add seasonings/garlic and mix. Be sure to add enough salt here, the spinach really comes alive when seasoned properly.
• Preheat oven to 350 degrees F.
• I like to bake the noodles in 8x12 foil pans, but you can use a single ½ sheet pan or a large casserole dish or a pair of 9x13 pans. Whatever you decide, lightly grease the pans, ladle in a generous amount of sauce. Each shell will take about 2 tablespoons of filling. They are very full, but not too top heavy. I fit about 20 shells in an 8x12 pan. Once the shells are filled and arranged, spoon a small amount of sauce on each one, sprinkle remaining cheeses on the top, cover with greased foil and bake for 25 minutes.
• If you are making the shells ahead of time you will need to adjust your cooking time, bake at 325 for 15 minutes or so, then raise temp to 350 and bake for an additional 20-25 minutes. Remove the foil and bake for another 5 minutes, until cheese is melted. At this point you can turn on the broiler (top element) and brown the cheeses.
• Remove from oven and let sit for 10 minutes (or so) while you warm up your garlic bread.

STUFFED SHELLS WITH RICOTTA AND SPINACH (BY GERTC96 & 2BLEU)

Steps:

• In a saute pan over medium-high heat, fry bacon till crisp. Remove bacon and drain on paper towels.
• Melt butter in the pan with the bacon grease. Add mushrooms, season with salt and pepper, and saute' until just soft.
• Add spinach and green onions. Saute for 3-5 minutes. Remove pan from heat and set spinach mixture into a mesh strainer to drain.
• In large bowl, combine, ricotta, mozarella, egg, parsley, tarragon. Season with more salt/pepper to taste. Add spinach mixture to the ricotta mixture and mix well.
• Spread tomato sauce into the bottom of a baking dish. Spoon spinach/cheese mixture into the cooked shells. Place filled shells into the baking dish and sprinkle with parmesan cheese. Bake at 350°F for 20-25 minutes. NOTE: If you have leftover filling, place it in a ramekin or small baking dish and bake along side of the shells. It's delicious!