Four Cheese Stuffed Shells with Spinach

Four Cheese Stuffed Shells with Spinach

• ½ lb Jumbo Pasta Shells 

• 2 Tbs olive oil

• 1 onion, diced 

• 3 cloves garlic, minced 

• 1- 28 oz can (793g) crushed tomatoes 

• salt and pepper

• 3 cups frozen vegetables (such as spinach, cauliflower, broccoli)

• 1- 15 oz (425g) whole milk ricotta cheese

• 1 cup (74g), Parmesan cheese, grated, divided

• 1 egg

• 1/4 cup fresh basil, chopped

• 2 cups (220g) mozzarella cheese 

• 2 Tbs. crumbled goat cheese

Preheat over to 375°F.

Cook the pasta shells according to the packaging instructions. Set aside to cool. 

Add the olive oil to a large saute pan and warm over medium heat. Add the onion and saute until translucent and soft, about 4 to 6 minutes. Add the garlic and continue cooking for another 30 seconds. Add the tomatoes, and stir well. Cook the tomato mixture for about 5 to 7 minutes over medium heat or until it reduces by about 1/3. Set aside.

In another saute pan over medium low heat, add the frozen vegetables. Cover the vegetables and let them steam for about 2 to 4 minutes. Remove and chop finely.

In a large bowl combine the ricotta, 1/2 cup of Parmesan cheese, egg, basil, lemon zest and a large pinch of salt and pepper. Stir well then fold in the chopped vegetables.

Assemble the stuffed shells by spreading half of the tomato mixture on the bottom of a 9 x 13” pan. Using a spoon or pastry bag, fill the stuffed shells with about 2 tablespoons of the ricotta mixture. Repeat with remaining ricotta filling and shells. Pour the remaining tomatoes over the top of the shells and sprinkle with the remaining mozzarella, Parmesan, and the goat cheese.

Cover with tin foil and cook the shells for 20 minutes. Remove and continue cooking the shells for another 10 minutes or until the top is golden brown.

Serve immediately.

Makes about 4 to 6 servings.