Lemon Ricotta Stuffed Pasta Shells

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Whenever I see a photo or recipe for stuffed pasta shells, I think of my late Great Aunt Betty. Betty was my grandma’s youngest sister and lived in the far-off land of Los Angeles with her husband and kids. We took a family road-trip to visit them the summer between my freshman and sophomore year of high school, along the way camping in the mountains of Wyoming, a hotel night in Las Vegas, and on the return trip home, driving through California’s wine country and a stop in San Francisco, a city that stole my young heart.

In LA, we stayed with Aunt Betty and Uncle Tom and they and my cousins took us unsophisticated Midwesterners sightseeing to the worldly locales of Knott’s Berry Farm, Magic Mountain, Tijuana, Universal Studios, and beautiful sandy California beaches. But the best memories from that trip aren’t the roller coasters, bargaining at Mexican market stands, movie sets, or the Pacific Ocean. Me being me, aside from getting to spend time with extended family, the best memories are of the food Aunt Betty made. Specifically her stuffed pasta shells and Napoleons. This 14-year-old was uber impressed with both and we got the recipes so Mom could make them back home. The wonderful flavors are forever imbedded in my mind.

Recently  I saw a recipe for stuffed pasta shells on Heidi Swanson’s 101 Cookbooks, and thought back to Aunt Betty and her recipe. It wasn’t vegetarian, so maybe Heidi’s version could take its place? Yes, indeed!
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I’ve been cooking with whole wheat pasta almost exclusively for years, but have yet to find a source for whole wheat or whole grain jumbo pasta shells, even after searching ginormous supermarkets, my co-op, and online. Ultimately I opted for a package of unique (non-whole wheat) lumache giganti found in the Italian section at said ginormous supermarket. In retrospect, regular jumbo shells would have been better vehicles for stuffing, but I love the way these “snail” shells cook to a perfect al dente that held its toothsome bite even after baking.

To Heidi’s quick and simple tomato sauce I added some dried herbs for a little more depth and also sautéed some onion and spinach to include in the filling. Both Pete and I had to really hold ourselves back from eating till our bellies burst. A stuffed shells recipe that even outdoes Great Aunt Betty’s. Next time I might tackle Napoleons! Enjoy!
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Lemon Ricotta Stuffed Pasta Shells

Adapted from 101 Cookbooks Stuffed Shells

 

Zest of one lemon, divided

Sauce:
1/4 cup extra virgin olive oil, plus more for oiling the pan

1 teaspoon crushed red pepper flakes, or more if you like lots of heat

1/2 – 3/4 teaspoon fine grain sea salt

4 medium cloves of garlic, finely chopped

1 28-ounce and 1 14-ounce can crushed red tomatoes (San Marzano, if you can find them)

1 teaspoon dried oregano

½ teaspoon dried marjoram

Filling:
1 tablespoon extra-virgin olive oil

½ large yellow onion, chopped

3-4 big handfuls fresh spinach, chopped

1 15 or 16 ounce container good quality ricotta cheese

1 egg, beaten

1/4 teaspoon fine grain sea salt

1 cup grated mozzarella

Additional:
About 25-30 jumbo dried pasta shells or lumache giganti (if you can find them)

½ cup freshly grated parmesan

A couple tablespoons sliced scallions, green part only

Lightly oil a 13 x 9-inch baking pan and sprinkle half the lemon zest over the bottom of the pan. Set aside.

Bring a large pot of salted water to boiling, and preheat your oven to 350 degrees F.

To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Cook only about 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes, oregano and marjoram and heat to a gentle simmer, just a minute or two. Remove from heat, taste and adjust seasonings if necessary. Set aside to cool.

For the filling, in a medium sauté pan, heat about a tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in the chopped spinach and cook several more minutes until spinach is wilted and soft. Set aside to cool a bit.

In a medium bowl, lightly beat the egg, then add the ricotta and salt and mix to combine. Stir in the mozzarella and remaining lemon zest, followed by the onion-spinach mixture. Set aside.

Cook the shells according to package instructions the boiling, salted water until barely al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta mixture, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes. Uncover, sprinkle with the parmesan, and cook for an additional 10-15 minutes or until the shells are cooked through. Sprinkle with sliced scallions. Serve hot.

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