Not only has my boyfriend been learning to speak Italian, but he’s also been cooking some amazing Italian food. This is one of his recipes, and it’s easy to make while still being delicious.
Ingredients:
For the marinara:
1/2 onion, diced
2 cloves of garlic, peeled and left whole
24 oz tomato puree
salt and pepper to taste
Basil leaves, fresh and torn
1 tsp red chili pepper flakes
1 tsp sugar
For the shells:
1 box jumbo pasta shells
1/2 cup ricotta cheese
2 cups mozzarella cheese, grated
1/2 cup Parmigiano Reggiano
10 oz spinach (boiled and diced)
Pepper to taste
Directions:
Combine all marinara ingredients and simmer for 1 hour. Once the marinara is done, preheat the oven to 350F and boil the pasta shells.
Mix cheeses with spinach and pepper.
Once shells are done, rinse with cold water to make them easier to handle. Place shells on a paper towel or clean kitchen towel to absorb water.
Take a baking sheet and add a portion of the marinara to the bottom to prevent sticking. Stuff each shell with the cheese mixture and place it in the baking pan, filling it with shells in a single layer.
Top with the remaining marinara and sprinkle with Parmigiano Reggiano; bake uncovered for 30 minutes.
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