Skip to main content

Spinach-Artichoke Stuffed Shells (Rachael Ray)

  • salt
  • 20 large pasta shells
  • 1 can whole plum tomatoes (28 ounces)
  • 3 tablespoons butter, melted
  • 7-8 leaves basil, torn
  • ground black pepper
  • 2 tablespoons EVOO
  • 3 cloves garlic, finely chopped or grated
  • 1 box chopped frozen spinach (10 ounces), defrosted and chopped
  • a few grates fresh nutmeg
  • 1 box frozen baby or regular artichoke hearts (10 ounces), defrosted and chopped
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmigiano Reggiano cheese
  • zest of 1 lemon
  • 1 tablespoon thyme leaves, chopped
  • 1 egg yolk, lightly beaten
Pre-heat oven to 375 degrees.

Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it will, drop the shells in and cook them to al dente according to package directions. Drain the cooked shells and shock them under cold water to stop them from cooking. Reserve.

While the shells are cooking, mash up the tomatoes in the bottom of a casserole dish. Stir in the butter, basil, some salt and pepper into the dish, and set aside.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook until aromatic and light golden brown, about 1 minute. Add the spinach, and nutmeg to the pan, and cook to heat through.

Transfer the spinach to a large bowl and stir in the artichokes, ricotta, Parmigiano Reggiano, lemon zest, thyme, egg yolk, and some salt and pepper. Fill the reserved pasta shells with the mixture, arranging them on top of the sauce in the casserole dish as you complete them.

Cover the casserole with aluminum foil and transfer to the oven. Bake covered for 20 minutes, then remove the foil and turn the oven up to 425 degrees. Continue cooking until the filling is golden brown and bubbly, about 15 minutes more.

Serve 4 shells to each person topped with some of the sauce.

Labels:

Comments

Post a Comment

Popular posts from this blog

Shar's Basic Whole Wheat Bread

6 cups warm water, approx. 115 degrees 2 tbs. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbs. Dough enhancer 2 cups high gluten bread flour or 1/3 cup vital wheat gluten 3 tbs. Saf instant yeast 6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe) Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean. Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to ...
Post a Comment
Read more

Shar's Nutritious White Bread

5 lbs (approx) Arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. Saf instant yeast 2 tbsp. sea salt 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs In the Bosch Universal with dough hook: 6 cups arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. saf instant yeast 2 tbsp. sea salt Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute. add: 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if...
2 comments
Read more