Tonight is my lucky night… Neon cooked for me! After four days of yoga, in a row, there is nothing better than sitting on the couch with a glass of vin rouge while someone else cooks for you.
We had leftovers of my homemade tomato sauce in the freezer from earlier this week, and not wanting to make it another plain old spaghetti night, she took it upon herself to make one of her favourite dishes, Spinach & Ricotta Stuffed Shells. The recipe is as follows:
Spinach & Ricotta Stuffed Pasta Shells
Serves: 4 hungry people (or 2 with plenty of leftovers)
Preparation time: 25 minutes
Baking time: 20 minutes
- A big box of pasta shells
- A big bag of spinach
- 15oz whole milk ricotta cheese
- 1 onion, sautéed
- parmigiano reggiano, grated for garnish
- salt & pepper
- my homemade tomato sauce
- Preheat oven to 400 degrees F (190 degrees C).
- Cook the pasta shells until they are almost al dente, but a little under-done.
- While the pasta is cooking, blend the spinach, ricotta and onions and seasoning together using a food processor.
- Drain your pasta and stuff the shells with your spinach & ricotta mixture.
- Place a layer of tomato sauce in the base of a large pyrex dish
- Layer the filled pasta shells on top and cover with remaining sauce.
- Bake for 20 minutes until the sauce starts to bubble.
- Remove from oven, serve and sprinkle with grated parmigiano reggiano.
Tonight we enjoyed the stuffed pasta shells with a bottle of 2006 Raimat Vina 43 Tempranillo.
This, and many other wines will be featured on my ‘Top 10 Wines for Under 10 Bucks’ post, coming soon…
And now, to head out into the big bad night to do some serious liver damage.
HAPPY FRIDAY EVERYONE!