Ricotta and Spinach Stuffed Shells

I have noticed that any type of “stuffed” food dish immediately get’s people’s attention. Throw in the ultimate comfort food (pasta & cheese) and you have yourself a real hit! I recommend that anyone who loves pasta and cheese should make this dish for the holidays. Unless of course you don’t want to be the holiday host next year!

Recipe adapted from (The Good Mood Food Blog)

• 4 cloves garlic, minced
• 1/2 cup red wine
• 1-796 ml can of diced tomatoes (no salt added)
• 1-398 ml tomato sauce (no salt added)
• 1 tsp dried oregano (or 1 tablespoon fresh oregano, chopped)
• 1 tsp dried basil (or 1 tablespoon fresh basil, chopped)
• 1/4 cup Italian parsley, chopped
• 250g large pasta shells
• 1 bunch spinach, washed
• 1 1/2 cup Ricotta cheese
• 1 tsp lemon zest
• fresh ground salt and pepper
• 1/2 cup Parmesan, grated

1. In a medium pot saute garlic in olive oil for 30-40 seconds. Add diced tomatoes, tomato sauce and red wine. Bring to a boil, lower heat and simmer for 20-30 minutes, add water if sauce becomes too thick. Season with salt and pepper making sure to stir frequently.
2. Meanwhile cook spinach in a frying pan over medium heat for about 5 minutes. Remove from heat and allow spinach to cool before using your hands to squeeze out liquid. Chop and set aside.
3. Bring a large pot of water to boil and cook pasta until al denté.
4. While the pasta is cooking, mix ricotta, herbs, steamed spinach, lemon zest, salt and pepper in a mixing bowl until everything is combined.
5. Spread half the tomato sauce in a medium baking dish.
6. Once pasta is cooked drain and allow to cool in a colander.
7. Spoon a heaping tablespoon of ricotta mixture into each shell and place in baking dish with tomato sauce. Once you have added all the stuffed shells to the baking dish, cover with the remaining tomato sauce. Sprinkle Parmesan over top and bake 25-30 minutes at 350°.
8. Serve with crusty bread, steamed veggies or a tossed salad.