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Receta Pasta Shells With Ricotta Spinach Filling And Fresh Basil
by Global Cookbook

Pasta Shells With Ricotta Spinach Filling And Fresh Basil
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Ingredientes

  • 20 x jumbo pasta shells
  •     Salt to taste
  • 1 c. spinach leaves
  • 1/2 c. grated pecorino Romano cheese
  • 1/2 tsp chopped garlic
  • 1 x egg
  •     Dry red pepper flakes to taste
  • 1 lb ricotta cheese
  • 1 Tbsp. extra virgin olive oil
  • 2 c. pasta sauce such as marinara mushroom or possibly
  •     meat sauce
  • 1 1/2 c. shredded part-skim mozzarella cheese
  • 1/4 c. grated Parmesan cheese
  • 1/4 c. thinly-sliced basil leaves

Direcciones

  1. Cook pasta shells in plenty of boiling salted water till tender but still hard to the bite, 12 to 15 min or possibly according to package instructions. Drain.
  2. Chop spinach in food processor. Transfer to bowl and stir in Romano cheese, garlic, egg, 1/2 tsp. salt and red pepper flakes to taste. Add in ricotta and mix well.
  3. Gently toss pasta shells in oil. Put 2 slightly rounded Tbsp. of cheese-spinach mix in each of 16 pasta shells. Close shells, slightly overlapping 1 side of each.
  4. Spread 1 1/2 c. pasta sauce proportionately in bottom of 13- by 9-inch shallow baking dish. Arrange shells, rounded-side down, in single layer over sauce. Spoon remaining 1/2 c. sauce proportionately over shells. Sprinkle mozzarella and Parmesan over sauce. Cover with foil. (If made ahead, bring to room temperature before baking.)
  5. Bake covered at 350 degrees till sizzling, about 35 min. Sprinkle with basil and serve warm.
  6. This recipe yields 4 servings.
  7. NOTES :