Recipe: Stuffed Shells

STUFFED SHELLS  
(printable recipe)

Ingredients: 1 box large shells 8 garlic cloves, minced, divided 3 tbsps. olive oil, divided 2 cans (28 ounces each) crushed tomatoes 2 tsps. dried basil leaves 1 tsp. dried oregano 1 tsp. dried parsley salt and pepper to taste 1 bag (16 ounces) frozen chopped spinach, thawed and squeezed dry 3 cups part skim ricotta 1 cup grated Parmesan cheese 1 cup fontina or mozzarella cheese Directions: Adjust oven rack to upper middle position and heat oven to 400'.  Cook shells al dente according to directions on box (9-10 mins.)  Drain and cool under cold water when done. Meanwhile, add 5 garlic cloves and 2 tbsps. oil to a dutch oven or deep fry pan; turn burner to medium-high.  When the garlic begins to sizzle, add tomatoes and enough water (1/2 cup or so ) for a sauce that is neither thick or thin.  Bring to a simmer, reduce heat to medium-low an continue to simmer to blend flavors, about 10 mins. Put basil, oregano, parsley and remaining 3 cloves of garlic and 1 tsbp. of oil in a large skillet on medium-high heat.  When garlic sizzles, add spinach; saute until warm, seasoning with salt and pepper to taste.  Stir in ricotta and 1/3 cup Parmesan; adjust seasonings. To assemble, spread about 2 cups tomato sauce in a 9x13 pyrex dish.  Rill cooled shells with ricotta mixture using a spoon or a pastry bag with no tip.  (Using a pastry bag is really the easiest way to fill the shells.) Drizzle remaining 2 cups of sauce over the shells and sprinkle with fontina or mozzarella and remaining Parmesan cheeses.  Cover with a cooking-spray-coated sheet of aluminum foil. Bake until bubbly, 30-35 mins.  Remove foil, and, leaving pan on u pper-middle rack, broil until golden, 3-5 mins. Serve with remaining warm tomato sauce. You can also freeze before cooking and bake at a later date, which is what I am doing. Makes about 40 large shells.

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