Sunday, December 8, 2013

Spinach and Walnut Stuffed Shells with Tomato and Garlic Scape Sauce

My cousin and her husband are doing a CSA in the Twin Cities. They get half a share of vegetables and a dozen eggs each week. She's quickly learning - like me - that to keep up with the share goods, you've got to get creative in the kitchen. Here's her first recipe:
Spinach and Walnut Stuffed Shells with Tomato and Garlic Scape Sauce

32 oz tomato sauce
2 - 14.5 oz cans diced tomatos
3 bay leaves
1 T. dried oregano
5-6 fresh basil leaves
2-3 garlic scapes
1 t. sugar

1 - 15 oz tub of ricotta cheese
1 10 pkg frozen spinach, defrosted and thoroughly drained.
9 oz fresh spinach - sautéed until cooked through
1 C chopped walnuts
1/2 C shredded parmesan

1 - 12 oz package of jumbo shells

1 1/2 C shredded italian cheeses (romano, asiago, mozzarella)
1/2 C shredded Parmesan cheese

Mix all ingredients together and bring to a boil.  Reduce heat and simmer for approximately 45 min to 1 hour.  Let cool slightly and remove bay leaves.  Lightly coat the bottom of a greased 9 x 9 glass baking dish with sauce.

**Filling and pasta can be made while sauce is cooking.

Make sure spinach has all liquid strained off.  Combine ingredients in mixing bowl.

Preheat oven to 375 degrees.  Cook shells according to package, drain.  Once cooled, spoon approximately 1-2T of filling into each shell.  Line in baking dish.  Cover with remaining sauce and top with shredded cheese.  Bake for 25-30 minutes.

 Spinach and Walnut Stuffed ShellsIMAG0706