Pasta Shells Stuffed with Spinach , Basil, & Cheese
Created by ForeverMama on October 21, 2018
- Servings: 6
- Prep Time: 20m
- Cook Time: 2h
- Recipe #30732
Ingredients
- 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
How to Make
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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.
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Step 2: Bring a large pot of water to a boil and stir in 1 tablespoon of salt.
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Step 3: Add the pasta and cook, stirring occasionally, until just tender, 10-12 minutes. Drain, rinse with cold water, and drain again.
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Step 4: Position a rack in the upper third of the oven and preheat to 400-degrees F.
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Step 5: Spoon 1 cup of the tomato sauce over the bottom of a large, shallow baking dish.
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Step 6: Stuff each shell with about 1 heaping tablespoon of filling and place in the baking dish, filling side up.
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Step 7: Drizzle the remaining tomato sauce evenly over the stuffed shells.
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Step 8: In a small bowl combine the bread crumbs and remaining grated cheese. Sprinkle the mixture evenly over the shells.
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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.
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Jalapeno-Tomato Sauce
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Step 10: In a medium-size, nonreactive saucepan over moderate heat, warm the oil.
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Step 11: Add the onion, garlic, and jalapeno; cover and cook, stirring occasionally, until the onion is tender, about 15 minutes.
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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.
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Step 13: Uncover and continue to cook, until the tomatoes sauce is reduced by about on-third, 25-30 minutes. Cool slightly.
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Step 14: Puree the sauce in a food processor or force through the medium blade of a food mill. Cool completely, cover, and refrigerate.
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Step 15: I tend to make extra of the sauce, but it's up to you.
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Step 16: (The sauce can be made up to 3 days ahead and refrigerated, or it can be frozen and then thawed out).
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Step 17: Makes about 3 cups.
Nutritional Facts
- Serving Size: 1 (407.6 g)
- Calories 698.1
- Total Fat - 42 g
- Saturated Fat - 19.9 g
- Cholesterol - 115.9 mg
- Sodium - 2783.9 mg
- Total Carbohydrate - 41.7 g
- Dietary Fiber - 5.9 g
- Sugars - 6.3 g
- Protein - 40.5 g
- Calcium - 1224.2 mg
- Iron - 3.3 mg
- Vitamin C - 34.8 mg
- Thiamin - 0.3 mg