Monday, June 27, 2011

Ricotta and Spinach Stuffed Shells

This is the best meal I have ever cooked in my life.  This is a date night or Sunday night dinner that you will never forget.  I made my own ricotta during the morning (from Smitten Kitchen, SO EASY! and then stuffed the shells with a combo of the ricotta and some farmer's market spinach.  Serve this with a glass of your favorite red wine and you will have a meal of a lifetime.

Serves 2


12-15 pasta shells
1 1/3 cup of ricotta (please, please do the homemade version!)
4 cups of chopped spinach leaves
zest of a lemon
1/2 cup plain tomato sauce
parmesan cheese

1. Set a pot of water on the stove to boil and preheat oven to 375
2. When water is boiling add pasta shells
3. Heat large saute pan over medium-high heat and add spinach to the pan when oil is hot
4. Saute spinach about 5 minutes until cooked down.  Remove from heat and add zest from one lemon.
5. In the cooled down saute pan, add a thin layer of tomato sauce to cover the bottom of the pan
6. Mix ricotta and spinach in a bowl and add salt/pepper to taste
7. Drain shells and run cool water over them
8. Stuff each shell with a spoonful or so of ricotta mixture.
9. Put each shell in the saute pan and repeat until all shells are filled
10. Drizzle tomato sauce over the shells and put in the oven for 15 minutes
11. Remove from the oven and serve with a bit of shaved parmesan cheese (you also might want a salad after this meal!)

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