Spinach stuffed shells

Before you write off this recipe due to the spinach…consider the fact that all 4 of my children scarf this down (after I explain what “the green stuff” is). They are a cinch to make, delicious, and look pretty. Serve with some bread and a salad—and the menu for tonight is done!

Yields: 6 servings

SAUCE:

1/2 Tbsp. olive oil

2 cloves garlic, minced

1/2 red onion, very small dice

28 oz jar crushed, organic tomatoes (worth buying organic)

1 tsp. Kosher salt

3 grinds fresh, ground pepper

8 fresh basil leaves, chiffonade (WORTH buying fresh!)

SHELLS:

24 large pasta shells (I prefer Barilla or Prince pasta)

1/3 c. grated Parmesan Romano cheese

1 1/4 c. mozzarella

1 box frozen spinach (thawed & squeezed dry of liquid)—one time I use frozen

1 garlic clove, minced

Cooking spray

Preheat oven to 350 deg. Spray 9×13 pan with cooking spray.

Saute onion and garlic in olive oil over medium heat, stirring often, for about 4 minutes, or until translucent and fragrant (careful not to burn them). Add tomatoes and salt and stir well with a wooden spoon. Cover and cook over medium-low heat for about 25 minutes, stirring occasionally. Add 6 basil leaves, stir. Simmer for another 10 minutes. (You can prepare shells while sauce is cooking).

Prepare shells according to box directions. Drain well. After draining, I like to then place them on a dinner plate so they are easy to access, don’t stick together, and cool a tad so you don’t burn your fingers when you stuff them.

Mix the Parmesan/Romano cheese, 3/4 c. mozzarella, spinach, and garlic together. Take a large dinner spoon and gently fill each shell with the cheese/spinach mixture.

Spread thin layer of sauce over bottom of pan. Place filled shells in pan. Pour remaining sauce over shells. Sprinkle with remaining 1/2 c. mozzarella and remaining 2 chiffonade basil leaves.

Cover pan tightly with foil and bake for 30 minutes. If desired,  remove foil, and place under broiler for about 2 minutes to make cheese golden & bubbly.

Serve 4 shells to each guest.

To Chiffonade:

Place basil leaf flat on counter, stack remaining basil leaves, flat, one on top of another. Then, roll them up lengthwise into a long roll. Turn roll so it is laying with the rolled side facing you and the ends going to the left & right of you. Take a sharp knife and cut into small pieces (like you would slice cookie dough or cinnamon roll dough). When you “fluff” up the sliced basil, it will be in long, thin strips, or, chiffonade.