Pasta Shells Stuffed with Spinach and Ricotta
(Conchiglie Ripiene con Spinaci e Ricotta)
Ingredients:
12 oz box jumbo pasta shells
2 tsp extra virgin olive oil
1/2 tsp (jeeragam) cumin seeds
4 cloves garlic
1 cup chopped onion
4 cups frozen spinach, thawed and squeezed
Salt and pepper to taste
2 cups ricotta cheese
1 cup and 1.5 cups mozzarella cheese, divided
2 cups tomato sauce
Directions:
Heat olive oil and add cumin seeds.
Add onions and garlic and saute until onions are done.
Add spinach, salt and pepper and saute for about 5 minutes.
Place the cooled spinach mixture in a bowl.
Add the ricotta and 1 cup mozzarella cheese and mix well.
Season with salt and pepper if needed.
Cook the jumbo shells according to the instructions.
Spread 1/2 cup sauce in a 9 by 13-inch pan.
Fill the shells and place them over the sauce.
Add 3/4 cup sauce over the stuffed shells.
Add about half a cup of mozzarella cheese over the sauce.
Place another layer of stuffed shells.
Add 3/4 cup of sauce and 1 cup of mozzarella cheese on top.
Cover and bake in a preheated 350°F oven for 30 minutes and then for another 10 minutes uncovered. Serves 10-12.