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Pasta Shells Stuffed with Spinach , Basil, & Cheese

Here's how you make Pasta Shells Stuffed with Spinach , Basil, & Cheese
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  • Servings: 6
  • Prep: 20m
  • Cook: 2h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound goat cheese (fresh, rindless, mild goat cheese, at room temperature)
  • 8 ounces ricotta cheese (at room temperature)
  • 1 package (10 ounce) frozen spinach (thawed, squeezed dry, and chopped)
  • 1/2 cup heavy whipping cream
  • 1 large egg, beaten
  • 1 cup finely chopped fresh basil
  • 6 tablespoons freshly grated Parmesan cheese (I tend to use more)
  • Freshly ground black pepper
  • 1 tablespoon salt
  • 8 ounces large pasta shells
  • Jalapeno-Tomato Sauce (recipe follows)
  • 2 tablespoons bread crumbs (fine, dry bread crumbs)
  • FOR JALAPENO TOMATO SAUCE
  • 3 tablespoons olive oil
  • 1 yellow onion (large onion, peeled and chopped)
  • 4 to 6 garlic cloves, minced
  • 1 fresh jalapeno, including seeds, stemmed and minced
  • 1 can (28 ounce) plum tomatoes (Italian style plum tomatoes with their juices)
  • 1 1/2 teaspoon salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a medium sized bowl, mash together the goat cheese and ricotta. Stir in the spinach, cream, egg, basil, and 4 tablespoons of the grated cheese. Season generously with pepper. *NOTE* The filling can be made up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Let the filling return to room temperature before proceeding.

  • Step 2: Bring a large pot of water to a boil and stir in 1 tablespoon of salt.

  • Step 3: Add the pasta and cook, stirring occasionally, until just tender, 10-12 minutes. Drain, rinse with cold water, and drain again.

  • Step 4: Position a rack in the upper third of the oven and preheat to 400-degrees F.

  • Step 5: Spoon 1 cup of the tomato sauce over the bottom of a large, shallow baking dish.

  • Step 6: Stuff each shell with about 1 heaping tablespoon of filling and place in the baking dish, filling side up.

  • Step 7: Drizzle the remaining tomato sauce evenly over the stuffed shells.

  • Step 8: In a small bowl combine the bread crumbs and remaining grated cheese. Sprinkle the mixture evenly over the shells.

  • Step 9: Bake until the sauce is bubbling and the top is slightly browned, 30-40 minutes. Let the pasta settle about 10 minutes before serving.

  • Jalapeno-Tomato Sauce

  • Step 10: In a medium-size, nonreactive saucepan over moderate heat, warm the oil.

  • Step 11: Add the onion, garlic, and jalapeno; cover and cook, stirring occasionally, until the onion is tender, about 15 minutes.

  • Step 12: Add the tomatoes, breaking them up with a spoon, their juices, and the salt. Bring to a boil, lower the heat, and simmer, partially covered, stirring occasionally, for 30 minutes.

  • Step 13: Uncover and continue to cook, until the tomatoes sauce is reduced by about on-third, 25-30 minutes. Cool slightly.

  • Step 14: Puree the sauce in a food processor or force through the medium blade of a food mill. Cool completely, cover, and refrigerate.

  • Step 15: I tend to make extra of the sauce, but it's up to you.

  • Step 16: (The sauce can be made up to 3 days ahead and refrigerated, or it can be frozen and then thawed out).

  • Step 17: Makes about 3 cups.

We hope you enjoy this recipe!

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