Peggy Lampman's Monday dinnerFeed: Stuffed shells with spinach and ricotta
Since ancient times, pasta dough has been cut into various shapes, covered with a variety of fillings and baked. It's popularity survived the centuries for good reason. Not only is stuffed pasta delicious, it's a great make-ahead dish. I made these stuffed shells 24 hours in advance and baked them prior to serving. Fillings can also handily utilize any stray leftovers you may have. The ricotta, cheese and egg "glues" my odds and ends tidily up, the pasta shells encasing them into savory bundles of surprise.
Cook extra shells as some of them inevitably fall apart when boiling. Shells should be almost tender and slightly firm--keep in mind they will continue to cook when baking in the oven. A simple green salad tossed with a balsamic vinaigrette and garlic bread is all you need to deliciously complete the meal.
Yield: 14 stuffed shells Cost: apx. $11.50 Active Time: 35 minutes Bake Time: 25 minutes
Ingredients
14 jumbo pasta shells (cook more as some will tear when boiled) 1 large egg 
 1 teaspoon minced garlic 2 cups (15 ounces) ricotta cheese 2 tablespoons fresh chopped basil 3/4 (packed) cup grated Parmesan cheese 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry or
5 ounces baby spinach, blanched and squeezed dry 1 pinch nutmeg, optional Cooking oil spray 1 cup your favorite bottled or freshly made pasta sauce
 1/2 (packed) cup grated mozzarella
Directions
1. Preheat oven to 350°. 2. Bring a large pot of salted water to a boil. Boil pasta shells according to package instructions. 3. Beat egg and stir in garlic, ricotta, basil, parmesan, prepared spinach and nutmeg, if desired. Combine well and season with several grinds of freshly ground black pepper. 4. Spoon about 1 1/2 tablespoons filling into each pasta shell. 5. Spread 1/2 cup pasta sauce over bottom of a baking dish coated with cooking spray. Arrange stuffed shells in prepared dish; spoon a bit of pasta sauce over each shell. Top with mozzarella.Lightly tent with foil (if it is touching the cheese, spray foil with cooking oil spray) and bake at 350° for 20 minutes. 6. Remove foil and continue baking an additional 7 minutes. Let stand 5 minutes before serving.
Comments
Jennifer Shikes Haines
Thu, Oct 29, 2009 : 4:07 a.m.
I've always avoided stuffed shells, fearing the breakage - you make it seem so easy and this type of preparation is a huge favorite - I'll have to try it. It looks wonderful!
Peggy Lampman
Tue, Oct 27, 2009 : 4:12 p.m.
Mona: Giant snails? Escargot is one of my favorites--your child takes after my own heart and creativity is everything in the world of loving food! Peggy
Mona Shand
Tue, Oct 27, 2009 : 1:35 p.m.
Delicious, and here's a bonus: I convinced my 2-year-old they were actually giant snails. He ate 4. Creativity is key, right? :-)
Peggy Lampman
Tue, Oct 27, 2009 : 7:45 a.m.
Thanks Jessica and "Cook":It's is easy--if you take it in steps it's even easier (i.e. making it in advance to baking!)
cook1888
Tue, Oct 27, 2009 : 6:54 a.m.
I agree. It does look wonderful and easy, too.
Jessica Webster
Mon, Oct 26, 2009 : 8:45 a.m.
Looks wonderful, Peggy! I will definitely give this one a try!