Spinach Stuffed Shells With A Mushroom Sauce
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- Servings: 2
- 1 (12 ounce) package jumbo pasta shells, cooked al dente
- 5 dried shiitake mushrooms
- 1 cup hot water
- 1 tablespoon oil
- 1 onion, diced
- 4 garlic cloves, minced
- 6 ounces of pre washed baby spinach
- 1/3 cup wine
- 1/8 cup chopped fresh basil or 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups crushed tomatoes or 4 cups your favorite tomato sauce
- 2 cups ricotta cheese
- 1/2 cup grated pecorino romano cheese, plus extra for garnish
- 1 cup grated mozzarella cheese
- 1 egg
- 1/2 nutmeg, grated
Recipe
- 1 preheat oven to 350 degrees.
- 2 spray a 9x13 inch pan with nonstick spray.
- 3 soak mushrooms in hot water.
- 4 in a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
- 5 remove spinach from pan leaving some garlic and onions in pan.
- 6 chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
- 7 add the mushroom soaking water(strained from any grit), wine and herbs.
- 8 season with salt and pepper.
- 9 cook till liquid is all absorbed.
- 10 add crushed tomatoes.
- 11 simmer while preparing shells.
- 12 squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
- 13 mix to blend.
- 14 adding salt and pepper to taste.
- 15 spoon evenly into shells and place into pan.
- 16 pour sauce over shells.
- 17 reserving some sauce for serving at the table.
- 18 bake covered for 30 minutes.
- 19 garnish with grated cheese.
- 20 mangia!
No comments:
Post a Comment