Recipe details Medium
Nutrition Per Serving
estimated
Cheesy Spinach Stuffed Shells with Roasted Red Pepper Tomato Sauce
This delectable dish features jumbo pasta shells stuffed with a creamy spinach and cheese filling, topped with a roasted red pepper tomato sauce.
Ingredients
- • 18 jumbo pasta shells
- • 1 teaspoon olive oil
- • 1 (24-ounce) jar good-quality marinara sauce
- • 1 (15-ounce) jar fire-roasted peppers, drained, rinsed, and drained again (about 2 cups; see note on page 281)
- • 1 1/2 teaspoons kosher salt, plus more as needed
- • 1 pound whole-milk ricotta
- • 2 cups (8 ounces) shredded mozzarella cheese
- • 1 1/2 cups (3 ounces) finely grated Parmigiano-Reggiano cheese
- • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed of excess liquid
- • 1 teaspoon garlic powder
- • 1 teaspoon dried oregano
- • 1/2 teaspoon dried thyme
- • 1/4 teaspoon red pepper flakes
Instructions
Preheat the oven to 375°F. Bring a large pot of salted water to boil. Gently squeeze the defrosted spinach to remove extra water.
In the blender or food processor, combine the roasted red peppers and 2 teaspoons of the marinara sauce. Blend until smooth. Add 20 seconds on, 15 seconds off, until you have the sauce consistency desired.
Coat the bottom of a 9 x 13-inch baking dish with 1 1/2 cups of the sauce. In a large bowl, combine the ricotta, 1 cup mozzarella, 1 cup Parmigiano, the spinach, and the spices—season with salt, pepper, and more of the spices to taste.
Stuff each shell with 2 to 3 tablespoons of this cheese mixture, and arrange them in rows on top of the sauce. Drizzle with the remaining sauce, sprinkle with the remaining 1 cup mozzarella and 1/2 cup Parmigiano.
Cover and bake 30 minutes, then uncover and bake until the edges of the pasta are slightly browned, another 10 to 12 minutes.
Recipe from Cookbook Hub - www.cookbookhub.org