Ingredients
12 oz. jumbo pasta shells, cooked for 9 minutes and drained
1 tbsp. oil, reserved from sundried tomatoes
2 c. sundried tomatoes, drained from oil and chopped
1 small onion, chopped
2 garlic cloves, minced
kosher salt
Freshly ground black pepper
28 oz. crushed tomatoes
1/4 c. heavy cream
15 oz. ricotta cheese
1/2 c. grated Parmesan cheese
2 c. mozzarella, chopped into 1/2 pieces
5 oz. Fresh Spinach, Chopped
1/4 c. fresh basil, chopped
Preparation
Step 1Preheat oven to 400 degrees F. Spray large skillet or casserole dish with oil. Step 2In a medium pot over, heat oil over medium heat. Add sundried tomatoes, onion and garlic. Saute for 5 to 8 minutes till onions are soft. Add crushed tomatoes and heavy cream. Heat through for 10 minutes. Using immersion blender, pulse until sauce is smooth, preferably with a little bit of texture from the sundried tomatoes. Step 3In a medium bowl, mix together ricotta, half of the Parmesan cheese, half the mozzarella and season with 1 tsp. salt and 1/2 tsp. black pepper. Mix together and add spinach. Stuff each pasta shell with filling.Step 4Spread half the tomato sauce in skillet and arrange stuffed shells with cheese mixture face up. Spread remaining tomato sauce, Parmesan cheese and mozzarella on top. Place on sheet pan in case the cheese bubbles over. Cook for 20 to 30 minutes, longer if you prefer a crispier topping. Garnish with fresh basil.
