Ingredients
Scale
- 1 lb. spinach, cooked, squeezed dry, chopped
- 1 lb. ricotta
- 2 egg yolks
- 1/2 cup freshly grated Parmesan cheese
- 1/8 tsp. grated fresh nutmeg
- 1/4 tsp. salt & freshly ground pepper
- 2–3 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 cups chicken stock
- 28 oz. can whole tomatoes, coarsely chopped
- 16 oz. jar roasted red peppers, coarsely chopped
- 1/2 cup minced flat-leaf parsley
- Salt & pepper to taste
- 24 jumbo pasta shells, cooked and drained well
- Grated Parmesan for topping
Instructions
- To make the filling, mix the spinach and ricotta together, add the yolks, cheese, salt and pepper and stir to combine. Refrigerate until ready to fill shells.
- To make the sauce, in a sauté pan heat the olive oil over medium-high heat.
- Add the garlic and onion and sauté for 2 – 3 minutes until softened.
- Add the chicken stock, tomatoes, red peppers and parsley.
- Simmer until sauce has reduced and thickened, about 30 – 40 minutes.
- Using an immersion blender, or stand up blender, purée the sauce.
- Season to taste with salt and pepper.
- Cook shells to al dente.
- Preheat oven to 350 degrees.
- Lightly oil a 3 quart casserole dish.
- Spoon filling into cooked pasta and arrange filled shells snugly in the dish.
- Pour pepper sauce over top and place casserole in the oven.
- Bake for 30 – 40 minutes until sauce bubbles.
- Top with extra Parmesan.
- Serve immediately.