Tonight we celebrated my daughter Liz’s 27th birthday. I spent part of the day making her favorite foods for this occasion: spinach and cheese stuffed shells and banana cream pie. Liz’s birthday is not officially until Wednesday, January 16, but because of scheduling issues, we decided to gather tonight for our family dinner and gift-giving. I’m sure that on Wednesday I will write about my amazing middle daughter, but for tonight I am going to share my recipe for stuffed shells. This actually is the #1 favorite meal of 2 or my 3 girls, and probably in the top 2 favorites of daughter #3, so suffice it to say, it is an excellent recipe. You can also make it ahead so it’s perfect for entertaining.
Spinach and Cheese Stuffed Shells
Homemade tomato sauce
1 chopped onion 4 chopped cloves of garlic 1 teaspoon salt 1 teaspoon basil 1/2 teaspoon pepper 1/2 cup red wine 1/8 cup honey 3 16 oz cans of tomatoes with basil 3 bay leaves
Saute garlic and onions until transparent, then add spices. After a minute or so, add wine, honey, tomatoes, and bay leaves. Bring to boil then simmer for an hour or so. Adjust seasoning. Remove bay leaves.
Spinach and Cheese Stuffed Shells
1 box of jumbo pasta shells (50 g) 1 chopped onion 3 cloves chopped garlic 1/2 teaspoon salt 1/2 teaspoon pepper 1 large package frozen spinach 2 2/3 cup part skim ricotta cheese 2 1/2 cups mozzarella cheese 1 1/2 cups Parmigiano cheese 4 tablespoons parsley, chopped Salt and pepper to taste
Preheat oven to 400 degrees F.
Cook jumbo shells in boiling water for 9 minutes. Drain and cool on a sheet pan. Set aside.
Saute garlic and onion until transparent. Add in salt and pepper. Break up frozen spinach in smaller pieces and add frozen into the mixture. Cook until the spinach is soft and completely mixed with garlic and onion. Set aside.
Mix together ricotta, half the Parmigiano, half the mozzarella, salt and pepper. Add the spinach onion mixture. Fill shells.
Grease a 9 x 13 inch baking dish; add half the tomato sauce. Arrange the shells with the opening facing up, cover with remaining sauce, remaining mozzarella and Parmigiano cheese, along with parsley.
Bake covered in the oven at 400 degrees F. for 30 – 45 minutes.
This will make 8 generous servings and is great with a green salad and garlic bread.
Let me know if you try the recipe. This is one I count on for birthdays and holidays. It is tried, true, and delicious.
Happy cooking.
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