Cauliflower and Sage
Active: 5 minutes
Total: 30 minutes
Stuffed Shells
Active Time: 25 minutes Total Time: 55 minutes Serves: 4 to 6
Ingredients
- For the marinara:
- 6 cloves garlic
- ¼ cup extra virgin olive oil
- 2 28-ounce cans whole tomatoes
- 1 sprig fresh basil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ to ½ teaspoon crushed red pepper flakes
- For the pasta shells:
- 12 ounces jumbo pasta shells
- 1 large egg
- 32 ounces fresh ricotta cheese
- ¾ cup grated Parmesan, plus more for the top
- 1 cup chopped fresh baby spinach
- 10 chopped fresh basil leaves, plus more for serving
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
For the marinara, first thinly slice the garlic. In a large pot, heat the oil over medium heat. Add the garlic and cook 1 to 2 minutes, stirring often, until light golden brown. Add the tomatoes, basil, salt, black pepper, and red pepper flakes. Break up the tomatoes with a spoon as the sauce simmers. Simmer for about 15 minutes, or until the sauce thickens.
Heat the oven (with the oven rack in the middle) to 375°F.
For the pasta shells, bring a large pot of water to a boil. Add the pasta shells and cook for 7 minutes, or until very al dente. Drain the shells and pass under cold running water to cool. Shake out the excess water.
In a medium bowl, beat the egg. Stir in the ricotta, Parmesan, chopped spinach, basil, salt, black pepper, and crushed red pepper flakes. Spoon the mixture into a large zip top bag and seal. Snip off a small portion from one corner of the bag.
Spread 1½ cups of the marinara over the bottom of a large baking dish.
Pipe the ricotta mixture into each shell. Tightly nestle the shells in the sauce. Spoon the remaining sauce over the shells and sprinkle the tops with a little more Parmesan. Cover tightly with foil. Bake for about 30 minutes, or until the sauce is bubbling.
Serve topped with a little more Parmesan (if you like) and fresh basil leaves.
step by step
/01/
Thinly slice the garlic. In a large pot, heat the oil over medium heat. Add the garlic and cook 1 to 2 minutes, stirring often, until light golden brown.
/02/
Add the tomatoes, basil, salt, black pepper, and red pepper flakes. Break up the tomatoes with a spoon as the sauce simmers. Simmer for about 15 minutes, or until the sauce thickens.
/03/
Chop the spinach and basil.
/04/
In a medium bowl, beat the egg. Stir in the ricotta, Parmesan, chopped spinach, basil, salt, black pepper, and crushed red pepper flakes.
/05/
Spoon the mixture into a large zip top bag and seal. Snip off a small portion from one corner of the bag. Pipe the ricotta mixture into each shell.
/06/
Spread 1½ cups of the marinara over the bottom of a large baking dish. Tightly nestle the shells in the sauce. Spoon the remaining sauce over the shells and sprinkle the tops with a little more Parmesan. Cover tightly with foil.
/07/
Bake for about 30 minutes, or until the sauce is bubbling. Serve topped with a little more Parmesan (if you like) and fresh basil leaves.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/stuffed-shells
