Ricotta And Spinach-stuffed Pasta Shells

Total Time: 1 hr 50 mins Preparation Time: 1 hr 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (28 ounce) can whole canned tomatoes
• 1 small carrot, halved
• 1/2 small yellow onion, roughly chopped
• 4 large fresh basil leaves, minced
• 2 tablespoons olive oil
• salt
• fresh ground black pepper
• 1 1/4 lbs spinach, tough stems removed
• 3 1/2 cups whole milk ricotta cheese
• 1 egg, lightly beaten
• 1/2 cup grated parmesan cheese
• 1/8 teaspoon grated nutmeg
• 1/2 lb jumbo pasta shells
• 1/4 cup grated parmesan cheese

Recipe

• 1 sauce--drain the tomatoes, reserving half of their juices.
• 2 in a saucepan, combine the tomatoes, reserved juices, the carrot, and onion.
• 3 bring to a boil over med-high heat, decrease heat to med-low, partially cover, and cook, stirring occasionally, for 45 minutes.
• 4 remove from the heat, stir in the basil, and let cool slightly.
• 5 pass the mixture through a food mill or a medium-mesh sieve back into the pan.
• 6 stir in the oil, season with salt and pepper, and set aside.
• 7 meanwhile, make the filling--bring a pot of water to a boil and add the spinach and 1/4 tsp salt.
• 8 cook just until tender, about 2 minutes.
• 9 using a slotted spoon, transfer the spinach to a colander to drain.
• 10 reserve the cooking water in the pot.
• 11 squeeze out excess moisture from the spinach, then finely chop.
• 12 add the ricotta to a bowl and stir in the egg until smooth.
• 13 add the spinach, 1/2 cup parmesan, the nutmeg, 1/4 tsp salt and a few grindings of pepper and mix well.
• 14 add water to the reserved spinach water in the pot to total 5 quarts and bring to a rapid boil.
• 15 add 2 tbsp salt and the pasta shells to the boiling water, stir well, and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package directions.
• 16 drain, rinse with cold water, drain again, and set aside.
• 17 preheat the oven to 375°.
• 18 smear the bottom of a 13 x 9 inch baking dish with 2-3 tbsp sauce.
• 19 using a teaspoon, stuff the shells with the filling.
• 20 they should be generously filled but not so stuffed that they are wide open.
• 21 place the stuffed shells, side by side and open side up, in the prepared dish.
• 22 drizzle with the remaining sauce and sprinkle with 1/4 cup parmesan cheese.
• 23 cover with foil and bake until the sauce is bubbling, about 25 minutes.
• 24 let stand for 10 minutes before serving.