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Thursday, April 19, 2012

Broccoli-Spinach Ricotta Stuffed Pasta Shells


I absolutely love pasta and whenever I have enough time to make it, I really do go all out. As usual, all my cooking frenzies begin with a craving and, what do you know, I had a craving for pasta with ricotta. Usually, ricotta cheese would be a filling for my lasagnas but I did not feel like making the time-intensive dish so instead, I decided to use it as a stuffing for some pasta shells that I had in my pantry. I had a ridiculous amount of broccoli and spinach in my fridge which I decided to quickly blanch in boiling water, chop up and mix with the ricotta cheese, an egg and around 1/4 cup of Parmesan and some salt and pepper to taste. I also pureed a can of whole, peeled tomatoes, seasoned with more Parmesan, olive oil, pepper, a bit of my homemade hot sauce and of course, basil (dried because I couldn't find fresh, boo-hoo!)
I boiled up the pasta shells to al dente, filled it with the stuffing, placed into a casserole pan with the sauce, topped with shredded mozzarella and baked in the oven at 350 degrees C until the cheese melts and the sauce is bubbly.

Sooooo goood.



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