Spinach And Cheese Stuffed Shells
Serves 6.
whole milk ricotta
½ cup grated Parmesan cheese, plus 2 tablespoons for garnish, divided 8 ounces shredded mozzarella
1 egg, beaten
Kosher salt and freshly
ground black pepper
2 to 3 cups marinara or tomato sauce 2 (16-ounce) bags fresh spinach (around 6 cups) Salt to taste 12 ounces large pasta
shells 1 tablespoon extravirgin olive oil 1 clove garlic, minced Pinch or two of red
pepper flakes 1 (24-ounce) container
Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water and set next to stove.
Blanch the spinach in batches for 15 to 20 seconds, until just wilted, and, using tongs, transfer to the ice water. Then drain. Squeeze out excess water with a clean dish towel, finely chop and place in a large dry bowl.
Bring the spinach water back to a boil and add the pasta shells. Cook according to package instructions until al dente, around 10 to 12 minutes. (If the cooked shells are too soft, they will be difficult to stuff.)
Drain and toss with olive oil to keep them from sticking. Set aside to cool.
To spinach, add minced garlic, red pepper flakes, ricotta cheese, Parmesan and mozzarella. Stir to combine, then add the beaten egg and stir again to combine until well blended. Season with salt and pepper.
Heat the oven to 350 degrees. Pour enough marinara or tomato sauce into the bottom of a large baking pan to cover, about ¾ to 1 cup. (You can use two smaller pans if you want to freeze one for later.)
Fill each cooked shell with a generous tablespoon of the spinach and cheese filling. Arrange in a single layer in the baking dish on top of sauce. Drizzle or spoon more tomato sauce on top (make it as saucy as you like) and cover the dish with foil.
Place in oven and bake for 30 minutes. Remove from oven, and sprinkle with the remaining 2 tablespoons of grated Parmesan.