Breakfast Strata is a wonderfully savory bake that is steeped overnight in a cheesy custard, keeping prep in the morning to a minimum. Nigella says if the amount of butter appalls you, of course you can use less – however, this enthusiastic buttering not only imparts its glorious flavor as the strata bakes but makes both releasing it and washing up the dish much easier.

Serves 6

ocado.com – Also, watch the video.

INGREDIENTS
500g (18oz) Frozen Whole Leaf Spinach
30g (1oz) unsalted butter, softened, for the dish
6 eggs, large
250ml (8.5oz) whole milk
½ tsp fine sea salt
2 tsp Grey Poupon Dijon Mustard
1 tsp Lea & Perrins Worcestershire Sauce
50g (2oz) Grated Parmigiano Reggiano, plus 3tbsp
150g (5-6oz) Italian Mozzarella, drained
175g (less than 8oz) sturdy bread, torn into generous chunks
290g (10oz) Roasted Red Peppers, drained
1 tsp dried thyme
2 Salad Onions, trimmed and finely sliced
1 bunch Chives, chopped, to scatter (optional)

INSTRUCTIONS

A couple of hours before you want to assemble the strata for overnight steeping, arrange the frozen spinach on a shallow baking tray or large plate and let it thaw.

Generously butter a 23cm-9in-square, 6cm-2in-deep ovenproof dish or similar.

Crack the eggs into a measuring jug (or bowl), then pour in the milk. Spoon in the salt, dijon mustard and worcestershire sauce and, just with a fork, whisk gently but thoroughly to break up the eggs and mix all the ingredients together. Once it seems relatively smooth, add 50g of grated parmesan (reserving the 3tbsp to sprinkle over in the morning) and whisk again quickly to mix.

Squeeze any excess water out of the thawed spinach with your hands and then, with your poor frostbitten fingers, layer it nice and evenly on the bottom of your buttered dish.

Tear half the mozzarella ball into small pieces over the dish, letting the pieces fall as evenly as possible over the spinach layer.

Tumble in the bread pieces to make another layer, then tear the drained peppers over the dish. Arrange them so they’re evenly distributed over the cheese, ensuring every bite is wonderful.

Sprinkle over the dried thyme, followed by the salad onions and the remaining mozzarella (as before), then pour over your egg and milk mixture. Press the bread down into the liquid to submerge it with the implement of your choice, or just use your hands (which I prefer). Cover and chill overnight.

The following day, take the dish out of the fridge and leave it uncovered for 1 hr. Then, 15 mins before time’s up, heat the oven to 200°C/180°C fan/gas 6.

Just before the strata goes in the oven, press down on the bread again, to make sure it has enough eggy coverage, then sprinkle over the remaining 3tbsp grated parmesan. Bake for about 50 mins (check it after 40), by which time the top will be dark gold and puffed up. To check it’s ready, use a regular knife of the sort you eat with to cut into the centre top about 2cm down; if no runny custard remains, it’s cooked! Let it stand for 10 mins and, if wished (and I do wish), scatter the chopped chives over the top.

Stromboli stars the flavors of a classic Venetian pizza: mozzarella and prosciutto. It slices up into beautiful spirals, making it a great snack for company

Serves

giadzy.com

INGREDIENTS
1 pound pizza dough, (using Giada’s recipe or storebought)
2 cups 8 ounces shredded mozzarella cheese
7 ounces prosciutto, (thinly sliced)
1 cup about 1 1/2 ounces torn baby spinach
1 tablespoon olive oil, (such as Fratepietro)
Kosher salt, (for seasoning)

INSTRUCTIONS
Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.

On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.

Saucy White Beans and Greens on Toast is a combination of canned cannellini and cranberry beans cooked with spinach, jalapeño, cumin, and citrus is a cozy, quick dinner.

Serves 4

foodandwine.com

INGREDIENTS
2 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil, divided
2 medium shallots, halved and thinly sliced (about 2/3 cup)
4 medium garlic cloves, thinly sliced (about 1 tablespoon)
1 medium jalapeño chile, stemmed, seeded, and finely chopped
2 teaspoons cumin seeds
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 (14-ounce) can cannellini beans (undrained)
1 (14-ounce) can cranberry beans (see Note), drained but not rinsed
2 1/2 cups lightly packed fresh spinach
2 tablespoons fresh lemon juice, plus grated lemon zest for serving
1 tablespoon fresh lime juice, plus grated lime zest for serving
4 (1-inch-thick) rustic bread slices
Shredded Parmesan cheese
Chopped fresh chives

INSTRUCTIONS
Heat butter and 2 tablespoons olive oil in a medium saucepan over medium until butter is melted. Add shallots, garlic, jalapeño, and cumin seeds; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until shallots are softened and cumin is fragrant, about 5 minutes. Add wine; cook, stirring often, until nearly evaporated, about 3 minutes. Add broth, and bring to a simmer over medium-high.

Stir cannellini beans and their liquid and drained cranberry beans into broth in saucepan. Bring to a simmer over medium, and cook, gently stirring occasionally, until hot, about 5 minutes. Add spinach, and cook, stirring often, until wilted, about 2 minutes. Stir in lemon juice and lime juice; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high. Add 2 bread slices; cook, turning once or twice, until nicely toasted on both sides, 3 to 5 minutes. Place 1 slice in each of 2 bowls. Repeat process with remaining 2 tablespoons olive oil and remaining 2 bread slices. Spoon saucy beans evenly over bread slices. Sprinkle with shredded Parmesan, chives, lemon zest, and lime zest. Serve immediately.

Veggie Loaded Mexican Lasagna includes leeks, spinach, mushrooms, corn, zucchini, poblano. Instead of an Italian sauce, make salsa roja.

Serves 6-8

patijinich.com

INGREDIENTS
For the Spinach and Mushroom filling:
1 pound baby spinach
2 tablespoons olive oil
2 tablespoons unsalted butter
1 leek halved, rinsed, thinly sliced (about 2 cups)
14-16 scallions white and light green parts thinly sliced (about 1 ½ cups)
2 garlic cloves peeled and finely chopped or pressed
8 ounces mushrooms cleaned and sliced
2 teaspoons kosher or sea salt or to taste
Freshly ground black pepper
2 eggs lightly beaten
2 cups requesón or ricotta cheese

For the Zucchini, Poblano and Corn filling:
2 zucchinis (about 1 pound) diagonally and thinly sliced to about 1/8”
1 1/2 teaspoons kosher or sea salt or to taste, divided
Freshly ground black pepper to taste
4 tablespoons olive oil divided
2 tablespoons unsalted butter
1 1/2 large white onions halved, slivered
4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices
1 ear of corn kernels shaved off (about 1 cup)

For the Salsa Roja (makes about 4 cups):
2 pounds ripe tomatoes
2 garlic cloves
1 serrano or jalapeño chile more to taste
1 1-inch thick slice of a large white onion (about 2 ounces), peeled
1 teaspoon kosher or sea salt or to taste
3 tablespoons tomato paste
1 tablespoon vegetable oil
1 cup chicken or vegetable broth

To assemble the Lasagna:
2 tablespoons unsalted butter for greasing baking dish
1 pound lasagna noodles
2 cups grated Oaxaca or mozzarella cheese
1 cup (8 ounces) grated Cotija cheese or Parmigiano Reggiano

INSTRUCTIONS
To make the spinach and mushroom filling:
Bring salted water to boil in a medium saucepan. Once it is boiling, add the spinach and cook just for a minute, until it completely wilts. Drain and squeeze out as much water as possible with cheesecloth, a clean kitchen towel, or a wooden spoon. When cool enough to handle, coarsely chop and set aside.

Heat the olive oil and butter in a large skillet over medium heat, add the leek and scallions and cook for 4 to 5 minutes, until softened. Add the garlic, stir, and cook for a minute, until fragrant. Raise the heat to medium high, wait a minute, and add the sliced mushrooms. Sprinkle in a teaspoon salt and black pepper, let them brown for a minute or two, and continue to cook until they let out their juices and begin to brown again, 4 to 5 minutes more. Once their juices have almost evaporated, add the chopped spinach, mix well, and continue cooking for another 4 to 5 minutes, until all the spinach juices evaporate. Turn off the heat, set aside, and let cool to room temperature.

In a small bowl, beat the eggs, add the requeson or ricotta cheese, the remaining teaspoon salt, and mix well. Combine with the spinach and mushroom mixture and set aside.

To make the zucchini, poblano and corn filling:
Heat 2 tablespoons of olive oil in a large nonstick skillet set over medium-high heat and season the zucchini slices with about ½ teaspoon salt and pepper to taste. Once the oil is hot, working in batches, brown the zucchini slices for a minute or so per side and transfer to a platter covered with paper towels. Set aside when you are done.

Reduce the heat to medium, add 2 more tablespoons of olive oil and the butter. Once the butter has melted, stir in the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 7 to 8 minutes, until they have completely wilted and have browned around the edges. Add the poblano pepper strips and 1 teaspoon salt, stir, and continue to cook for another couple minutes. Make room in the middle of the pan, add the corn kernels and cook for a couple minutes, stirring to combine with the rest of the mix. Remove from the heat and taste for salt, adding more if need be. Set aside.

To make the salsa roja:
Place the tomatoes, garlic and chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 10 minutes, until the tomatoes are cooked and mushy. Place the tomatoes, garlic and chiles into a blender, along with the onion and salt and process until completely smooth.

Heat the oil in medium saucepan set over medium heat. Once the oil is hot, pour in the pureed tomato mixture, cover partially with a lid and simmer for 5 minutes, stirring here and there. Add the tomato paste and mix well. Pour in the chicken broth, stir, and cook for another 5 minutes, until well seasoned and thickened. Set aside.

To assemble the lasagna:
Generously butter a 9”x13” baking dish. Bring salted water to a boil in a large pot. Cook the lasagna noodles per package instructions, or for 8 to 9 minutes, stirring them as they cook so they won’t stick. Drain and immediately lay them out them on an oiled baking sheet.

Set a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.

Spread about 1/2 cup tomato sauce onto the bottom of the buttered baking dish. Place a layer of cooked lasagna noodles over the sauce, draping them so they coat the entire surface. Spread half the spinach and mushroom filling over the noodles.

Place a second layer of cooked lasagna noodles. Top with half of the poblano and corn mixture and half of the zucchini slices. Cover with about a cup of the salsa roja.

Place a third layer of cooked lasagna noodles. Top with the other half of the spinach and mushroom filling.

Place a fourth layer of cooked lasagna noodles. Add the remaining half of the poblano and corn mixture, the rest of the zucchini slices, and about a cup of the salsa roja.

Place fifth layer of cooked lasagna noodles and cover with the remaining cup of tomato sauce. Add the grated Oaxaca or mozzarella cheese, and top with the Cotija cheese or parmesano reggiano.

Cover the baking dish loosely with aluminum foil, making sure it is tight all around the edges, but that there is a lot of space over the cheese – like a tent or bubble – so the aluminum is not very close to the cheese on top.

Place baking dish on a baking sheet and put into the oven. Bake for 40 minutes, then carefully remove the aluminum foil and return to the oven for another 25 to 30 minutes. The top should have melted, browned and begun to crisp along the edges. Remove from the oven and let the lasagna sit for 10 minutes before cutting into it.

Lasagne alla Bolognese: The original version of lasagna from medieval times consisted of large rectangular layers of fresh pasta separated by a simple mixture of cheese and spices. During the Renaissance, fish and shrimp were added-a delicious spin that is still common in the Veneto. Today, variations abound. In Bologna, spinach flavors and tints the noodles, which are layered with ragu alla bolognese and bechamel.

Serves 4

INGREDIENTS
1 carrot
1 small onion
1 celery rib
2 oz pancetta or bacon
3 1/2 tbl unsalted butter
1/3 ground beef
1/3 ground pork
1/4 pound prosciutto crudo
1 tbl double concentrate tomato paste
full-bodied red wine
beef broth
salt
black peppercorns
nutmeg
1 1/2 cups plus 1/2 cup flour
1 egg
1 small bunch spinach
extra-virgin olive oil
4 tbl plus 1 1/2 tbl butter
2 1/2 cups milk
Parmigiano-Reggiano cheese

INSTRUCTIONS
Ragu:
In a large saucepan, combine 1 minced small carrot, 1/2 minced small onion, 1/2 minced celery rib, 2 ounces chopped pancetta and 3 1/2 tablespoons unsalted butter. Heat over medium heat.

Stirring, lightly brown vegetables until golden in color.

Add 1/3 pound ground beef, 1/3 pound ground pork and 1/4 pound chopped prosciutto. Cook, stirring, for 2 minutes more.

Stir in 1 tablespoon tomato paste.

Add 2/3 cup broth and 1/3 cup red wine; bring to a bare simmer, partially cover, and cook, stirring occasionally, for 30 minutes. Season to taste with salt, pepper and nutmeg.

Spinach Pasta:
Boil and finely mince 1 small bunch spinach. Mound 1 1/2 cups flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add 1 egg, 1 tablespoon oil and a pinch salt. Add spinach.

Using a fork, lightly beat together spinach and egg. Gradually incorporate flour, starting with the inner rim of the well.

When dough becomes too stiff to work with a fork, knead with hands until dough is no longer sticky (if dough is sticky, add more flour in tablespoon increments).

Knead dough until elastic, a few minutes more, dusting board with flour as needed. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.

Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers to widest setting and pass dough through rollers, folding and turning pasta with each pass, 3 or 4 times. Cut into 2 pieces and, gradually decreasing pasta machine settings, roll pasta through machine (do not turn or fold) until it is about l millimeter thick and the width of the pasta machine.

Cut dough into large rectangles, the width of the pasta roller, and about 7 inches long.

Bechamel:
In a medium saucepan, heat 4 tablespoons butter and 1/2 cup flour over medium heat, stirring, until mixture is nicely colored.

In a slow and steady stream, add 2 1/2 cups milk, whisking continuously.

Simmer, stirring, until bechamel thickens, about 5 minutes. Season to taste with salt, pepper and nutmeg. Remove from the heat and add 1 to 1 1/2 tablespoons butter; stir to combine. If the bechamel is not to be used immediately, cover with plastic wrap and set aside.

Lasagna:
Heat oven to 400°. Bring a large saucepan of salted water to boil. Add lasagna sheets and cook until they float to the top of the surface, about 15 seconds.

Drain, and immediately plunge into a bowl of ice water. Drain again, and dry between two clean kitchen towels.

Cover an 11″ x 7″ x 2″ rectangular baking dish (or similar size oval gratin dish; slightly smaller is fine) with an initial layer of lasagna, letting the pasta hong over the sides of the dish if necessary.

Cover with a layer of ragu, bechamel and grated Parmigiano-Reggiono cheese. Cover with another layer of pasta, fitting snug inside the dish, and continue, making a total of 4 layers with enough bechamel, ragu and Parmigiano-Reggiano cheese leftover for the top.

To finish, fold any overflowing pasta over the dish. Top with remaining bechamel, ragu and Parmigiano-Reggiano cheese. Bake for 20 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

Chef Michael Bonacini cooks up a Tuscan take on Italy’s quintessential gnocchi – Spinach Ricotta Gnudi. Made with ricotta and blanched spinach, these gnudi resemble ravioli fillings without the pasta wrapper.

Serves 4

gustotv.com/recipes

INGREDIENTS
5 cups (1.2 L) baby spinach leaves
2 cups (470 ml) ricotta cheese
1 cup (240 ml) grated parmesan cheese, divided
3 egg yolks, lightly beaten
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) pepper
½ teaspoon (2.5 ml) ground nutmeg
1 lemon, zest
5 tablespoons (75 ml) flour
1/3 cup (80 ml) semolina flour
½ cup (120 ml) butter
6 sage leaves

INSTRUCTIONS
Blanch spinach. Drain and let cool. With your hands, squeeze the spinach to remove excess water. Once it is very dry, chop it up finely. Add chopped spinach to a bowl.

Drain ricotta and add it to the bowl with the spinach. Add 2/3 cup (160 ml) parmesan, egg yolks, salt, pepper, nutmeg, and lemon zest, and stir to combine. Sift in flour and stir in.

Put the semolina flour into a second bowl. Roll 2 tablespoons (30 ml) of the mixture into a ball and coat in semolina. Place on parchment paper. Repeat until all the mixture has been used up.

Bring a pot of salted water to boiling. Add balls a few at a time and cook until they float to the surface, about 3-5 minutes.

Melt butter in a pan over low heat and cook 3-4 minutes until golden brown. Add sage and turn off the heat.

Use brown butter and sage mixture to top cooked gnudi. Sprinkle with remaining parmesan.

A creamy mushroom pasta bake is the best answer to “what’s for dinner” when you’re craving warm, comforting, and creamy pasta. Loaded with flavor from fontina cheese, roasted mushrooms, spinach, thyme, ricotta, and just a hint of nutmeg, this baked pasta is both decadent and simple.

Serves 4

sipandfeast.com

INGREDIENTS
For the roasted mushrooms:
1 ½ pounds Baby Bella mushrooms quartered
1 teaspoon kosher salt
1 teaspoon black pepper
3 tablespoons fresh thyme
¼ cup olive oil

Remaining ingredients:
1 pound rigatoni
¾ pound ricotta
½ pound fontina cheese shredded
¾ cup heavy cream
8 ounces baby spinach steamed, drained
2 cloves garlic paste
½ cup Parmigiano Reggiano divided
1 pinch nutmeg optional

INSTRUCTIONS
Preheat oven to 450f and set one rack to the second-lowest position and the other to the middle of the oven. Toss mushrooms with olive oil, thyme, salt, and pepper. Spread out mushrooms on a baking sheet and roast on the lower rack for 15-20 minutes or until well browned. Don’t overcrowd the mushrooms. Use two sheets if necessary.

Meanwhile, bring a pot of salted water (2 tablespoons kosher salt) to boil and cook the rigatoni until very al dente. About 2 minutes less than package instructions.

Cook spinach for 30 seconds in boiling water and drain. Once able to handle, squeeze the water out then chop. In a large bowl mix together the spinach, nutmeg, heavy cream, ricotta, Fontina cheese, ¼ cup Parmigiano Reggiano, garlic, and the roasted mushrooms.

Add the pasta to the bowl and mix once more. Taste test and adjust salt and pepper to taste. Place contents of the bowl in a 9 by 13 baking dish. Top with the remaining Parmigiano and bake for 15 minutes covered. Covering with parchment paper then foil will prevent sticking.

After 15 minutes remove covering and bake for 5 minutes more until golden. For even more color broil for the last 1-2 minutes but watch very carefully.

Wait 15 minutes before serving so that the cheese settles.

Notes:

• The recipe makes 4 very large or 6 normal size servings.
• Undercook the pasta by about 2-3 minutes, since it will cook longer in the oven.
• Mozzarella, soft provolone, or swiss can all be substituted for Fontina cheese.
• Make sure to drain the spinach by squeezing the water out. This will prevent the baked pasta from becoming too liquidy.
• Placing parchment paper then foil over the pasta will ensure no sticking.

Love Roasted Butternut Squash and Spinach Lasagna for its vegetable forward yet comforting and familiar flavors.

Serves 12

vermontcreamery.com

INGREDIENTS
6 Cups Butternut squash (about 1 medium squash)
2 tablespoons extra virgin olive oil
kosher salt and black pepper
6 tablespoons Vermont Creamery Unsalted Cultured Butter – 82% Butterfat
3 cloves garlic
12 leaves fresh sage
2 sprigs fresh rosemary
¼ cup all-purpose flour
2 cups whole milk
2 cups low sodium chicken or vegetable broth
¼ teaspoon fresh grated nutmeg
1 cup shredded gouda or fontina cheese
2 cups whole milk ricotta
2 cups shredded provlone
20 oz frozen spinach
1 box no-boil lasagna pasta sheets
1 oz thinly sliced prosciutto

INSTRUCTIONS
Preheat oven to 375 ºF. Lightly butter a 9×13 inch baking dish.

On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.

Meanwhile, make the sauce. Heat the butter, garlic, sage, and rosemary, in a large skillet over medium heat and cook until the butter begins to brown, about 3-4 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth, whisking until combined. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 3-4 minutes. Stir in the gouda or fontina cheese and the spinach. Stir until the cheese is melted. Remove from the heat.

In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta. Season with salt and pepper.

Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture, and then another 1/4 of the cheese sauce, and a handful of provolone. Repeat the layering until all the squash and sauce have been used…don’t stress about making it perfect. Arrange the prosciutto on top, if using. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with the reserved fried sage and rosemary. Enjoy!

Very similar to spinach gnocchi, Nudi, which originated in Florence, are called “naked” because they wear no shell of dough.

Serves 4

saveur.com

INGREDIENTS
Kosher salt
1 lb. fresh baby spinach
½ lb. whole-milk ricotta, drained
1 1⁄2 cups freshly grated parmigiano-reggiano
4 tsp. large egg yolks
1 cup finely grated Parmigiano-Reggiano, plus more, for sprinkling
½ tsp. finely grated lemon zest
Cayenne pepper
Freshly grated nutmeg
1⁄4 cup Freshly ground black pepper
1 Tbsp. all-purpose flour, plus more as needed
¼ cup unsalted butter, melted

INSTRUCTIONS
Bring a large pot of generously salted water to a boil over medium-high heat. Add the spinach and cook until wilted and very tender but still bright green, 8–10 minutes. Drain the spinach, discarding the cooking liquid, then transfer to a clean kitchen towel; squeeze to extract as much liquid as possible. (If there is too much moisture on the leaves, the ravioli will fall apart during cooking.) Finely chop the spinach and and set aside.

In a large bowl, stir together the ricotta, egg yolks, Parmigiano-Reggiano, and lemon zest. Add the reserved spinach and toss to combine, then season to taste with cayenne, nutmeg, salt, and black pepper. Add the flour and stir just until combined.

Bring a large pot of generously salted water to a simmer over medium heat. With wet hands or a 1-tablespoon scoop, shape the spinach mixture into 1-inch balls. Drop one ball into the simmering water and cook until it floats to the top; if it holds its shape, continue with the remaining mixture. If the ball falls apart, add additional flour to the mixture, 1–2 teaspoons at a time, until it holds together in the water. Cook the dumplings in batches. As they float to the top, use a slotted spoon to transfer them to a large plate and tent with aluminum foil to keep them warm as you continue cooking the rest. To serve, drizzle with melted butter, top with additional Parmigiano-­Reggiano, and serve warm.

These Spinach and Manchego Stuffed Shells are loaded with flavors, easy to make and made with the simplest ingredients. Serve them next to a garden salad, a crunchy baguette and a bottle of Spanish wine for an incredible Mediterranean meal.

Serves 8

spainonafork.com

INGREDIENTS
12 oz jumbo pasta shells
2 tbsp extra virgin olive oil
1 small onion
7 cloves garlic
1 carrot
14.5 oz can tomato sauce
14.5 oz can diced tomatoes
1 tsp sweet smoked Spanish paprika
2 tsp dried oregano
1 tsp dried thyme
15 oz ricotta cheese
1/2 lbs shredded Manchego cheese
1 egg
10 oz bagged spinach
2 tbsp finely grated mozzarella cheese
handful fresh parsley
pinch sea salt
dash black pepper
dash white sugar

INSTRUCTIONS
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the onion finely chopped, the carrot (peeled) finely chopped and 6 cloves garlic roughly chopped, mix together, after 4 minutes add in the paprika, oregano and thyme, quickly mix together, then add in the canned tomato sauce and canned diced tomatoes, season with sea salt, black pepper and white sugar, mix together, then lower to a low heat and simmer

Once the water comes to a boil in the stock pot, add in the jumbo pasta shells, cook until al dente (check package instructions), then drain into a colander, shake off any excess water and transfer the shells into a baking tray, all in a single layer

Add the ricotta cheese into a food processor, along with the shredded Manchego cheese, 1 clove garlic and the egg, pulse until well mixed, then add in the spinach, in batches and pulse, once all the spinach has been incorporated, season with sea salt & black pepper, pulse once last time

Stuff the mixture into the pasta shells, about 2 spoonfuls per shell

After simmering the tomato sauce for 20 minutes and it has thickened up, remove from the heat, transfer into a casserole dish, place the stuffed shells over the tomato sauce, all in a single layer, cover with foil paper and add into a preheated oven, bake only option (bottom heat) 375 F

After 25 to 30 minutes remove from the oven, sprinkle with the grated mozzarella cheese and finely chopped parsley