Stuffed Shells with Spinach Ricotta Filling

Stuffed Shells with Spinach Ricotta Filling

Stuffed Shells with Spinach Ricotta Filling



Servings:
8 to 10 Servings
Quantity
Ingredients
12 ounces
Large pasta shells (dry)
5 tablespoons
Olive oil, divided
1 cup
Bread crumbs
1/2 cup
Milk
5 ounces
Fresh spinach leaves
9 ounces
Ricotta cheese
To taste
Salt
To taste
Black pepper
Pinch
Nutmeg
2 cloves
Garlic, crushed
2 cups
Carmelina 'e...San Marzano Italian Tomato Puree (Passata)
Garnish
Parmesan cheese
2 tablespoons
Pine nuts, toasted and crushed

Preheat oven to 350°F. Cook pasta shells in salted boiling water until al dente; about 8 minutes.  Rinse shells under cold water, strain, toss to coat with 1 tablespoon of olive oil and set aside. To make filling, place bread crumbs, milk, 3 tablespoons of olive oil in a food processor with blade attachment; pulse to combine.  Add spinach and ricotta cheese to food processor. Season to taste with salt and pepper, and nutmeg. Pulse mixture in food processor until thoroughly combined. Check seasonings.  Add more bread crumbs to the filling to thicken the consistency, or loosen with milk as needed. Set filling aside. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté until lightly browned. Add Carmelina ‘e…San Marzano® Italian Tomato Puree (Passata), season to taste with salt and pepper. Bring sauce to a simmer, than remove from heat. Ladle half of the warmed sauce into a 9 X 13-inch casserole dish. Spoon about 2 tablespoons of the spinach ricotta filling into each pasta shell and arrange over sauce in casserole dish. Ladle the remaining sauce over the top of the pasta shells.  Top with Parmesan cheese and pine nuts.  Bake for 20 to 30 minutes until cheese is bubbling and golden brown. Mangia and enjoy!