Tuesday, January 31, 2012
• 1 (12-ounce) package jumbo shells pasta
• 2 pounds frozen spinach, thawed and drained
• 1 (15-ounce) container whole milk ricotta
• 1 cup grated asiago cheese
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup cream
• 2 cups grated asiago cheese, plus 1/4 cup
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
For the shells:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Mix the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
For the sauce:
Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.