“Spinach & Cheese Stuffed Shells” For "Wordless Tuesday"

Ciao, welcome to “Wordless Tuesday!” Where there are no more words, just a mouth watering recipe which I know you have been waiting for…..

 

These stuffed shells are filled with spinach, sautéed onions, and part-skim ricotta topped with marinara sauce. Plus we can’t forget the sprinkled grated cheese to give it that special taste. The shells hold and reheat well, which makes them great for entertaining. Mangia!



“Spinach & Cheese Stuffed Shells”   

Makes: 6 servings

Ingredients:

24 jumbo pasta shells, (8 ounces)
1 1/2 teaspoons extra-virgin olive oil
2 onions, finely chopped
2--10-oz packages frozen chopped spinach, thawed, and squeezed dry

2 cups part-skim ricotta cheese
2/3 cup plain dry breadcrumbs
1/2 cup grated Pecorino Romano cheese, divided
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Freshly ground pepper, to taste
1 large egg, lightly beaten
3 cups marinara sauce

Directions:
Preheat oven to 375°F. Cook shells in a large pot of boiling water, stirring often, (carefully not to break the shells) until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add the thawed spinach to the onions and toss to mix well. Set aside.

Combine ricotta, breadcrumbs, 1/4 cup Pecorino Romano cheese and nutmeg in a bowl, mix well. Add the reserved spinach and egg, and then season with salt and pepper. 

Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Pecorino Romano cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.

*******Great wine pairings: would be an American Riesling,

 Italian Pinot Grigio, or a Vernaccia Di San Gimignano.

(Recipe modified from Eating Well: January/February 1997)



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