Ricotta and Spinach Stuffed Shells

• Produce

  • 1 tbsp Basil, fresh
  • 4 cloves Garlic
  • 1 Lemon, about 1 teaspoon, Zest from
  • 1 tbsp Parsley, fresh
  • 1 cup Spinach
  • 30 oz Tomatoes

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 1 lb Pasta shells, large

• Baking & Spices

  • 1/8 tsp 1 pinch red pepper flakes
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 15 oz Ricotta cheese

• Other

  • 1/4 cup Parmesean

Found on longbournfarm.com

Ingredients

• 1 pound large pasta shells
• 1 cup mozzarella cheese
• 1/4 cup parmesean
• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup parmesan cheese
• 1 cup finely chopped spinach (pack it in the measuring cup)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 4 cloves crushed or finely minced garlic
• 1 pinch red pepper flakes, about 1/8 teaspoon
• 30 oz crushed tomatoes
• 1 tablespoon sugar
• Zest from 1 lemon, about 1 teaspoon
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil

Directions

• Preheat oven to 350 degrees
• Boil pasta shells until just shy of al dente - they should have a bit of a bite left to them.
• Heat oil in a large skillet until just shimmering.
• Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
• Add the crushed tomatoes, sugar, and lemon zest.
• Simmer 7 minutes.
• Stir in fresh herbs.
• While the pasta cooks and the sauce simmers, combine all the filling ingredients except the spinach and mix well.
• Gently fold in the spinach until evenly dispersed. Extreme mixing will turn the ricotta green.
• In a 9x13 casserole dish, spread enough sauce to coat the bottom evenly.
• Put about 1 -1 1/2 tablespoons of the ricotta mixture in each shell. Some of the shells will break and wont be useable, usually I end up with a few leftover.
• Place stuffed shells in the pan in a single layer.
• Spoon remaining sauce evenly over the top.
• Sprinkle with 1 cup mozzarella cheese and 1/4 cup parmesan.
• Cover with foil and bake 25-30 minutes, until bubbly.
• Remove foil and bake an additional 10 minutes, until cheese is fully melted and bubbly.