Ricotta Stuffed Jumbo Shells
Ingredients:
About 4 servings
For the Sauce:
2 tomatoes
2 heads of garlic
1 onion
1 red bell pepper
1/2 cup heavy cream
Salt and black pepper, to taste
2 tablespoons olive oil
1/3 cup fresh basil, chopped
For the Ricotta-Spinach Mixture:
1/2 onion, chopped
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cups ricotta cheese
5 ounces baby spinach
Salt and black pepper, to taste
For Assembly:
16-20 jumbo pasta shells
3/4 cup shredded mozzarella cheese
For Serving:
2 tablespoons fresh basil, chopped
Instructions:
1. Preheat the oven to 400°F (205°C). In a baking dish, combine the tomatoes, whole heads of garlic (with the top cut off to expose cloves), chopped onion, red bell pepper, a pinch of salt, some black pepper, and 2 tablespoons of olive oil. Toss to coat the vegetables in the oil and seasonings. Bake for 45-50 minutes, or until the vegetables are softened.
2. Once the vegetables are done, peel the skin off the red bell pepper and squeeze the garlic out of its skin. Transfer the roasted vegetables to a blender, add the heavy cream and fresh basil, and blend until smooth. Pour the sauce into an oven-safe pan or baking dish and set aside.
3. Cook the jumbo shells according to the package instructions until al dente. Drain and set aside.
4. Increase the oven temperature to 425°F (220°C).
5. In a medium skillet, sauté the chopped onion in 2 tablespoons of olive oil until golden. Add the spinach and cook for about 2 minutes or until soften. Remove from heat and let the mixture cool slightly.
6. In a mixing bowl, combine the ricotta cheese, the cooled onion-spinach mixture, grated Parmesan cheese, and season with salt and black pepper to taste.
7. Fill the cooked shells with the ricotta mixture using a spoon or a piping bag.
8. Place the stuffed shells in the prepared baking dish with the sauce, top with shredded mozzarella cheese, and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil and serve warm. Enjoy!
