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

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

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

Pasta:
1 - 12 oz package of jumbo shells

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

Sauce:
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.

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

Pasta:
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



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