A comforting dish that usually delights kids and adults alike! It’s a recipe I’ve been making for a long time, and I had forgotten about it! It came back to me this weekend! I used to make it from time to time in college. It’s one of my classics! Only drawback:
For about 16 shells
- One box of giant shells
- 2 cups of grated carrots
- 1 cup chopped fresh spinach
- 1 tbsp chopped fresh Italian parsley
- 1/4 cup grated fresh Parmesan cheese
- 600 g ricotta cheese
- 2 cups grated sharp cheddar cheese
- 1 can of Pastene tomatoes (796 ml)
- 1/4 cup sun-dried tomatoes in oil
- 1/2 Thai pepper or 1/4 tsp. sambal oelek (optional)
- 1/2 tsp. Elm Gardens Garden Mix (Ingredients: garlic, parsley, onion, rosemary, savory, basil, thyme, oregano, lovage, chives, lavender, monarda, sea salt) / Alternatively, use herbes de Provence or basil pesto
- 1 tablespoon of pureed garlic flowers or 1 to 2 cloves of garlic, finely chopped
- Fresh pepper
1. In a large pot of boiling water, cook about 20 shells until al dente (see cooking instructions on pasta box). Drain, rinse under cold water and drain again. Set shells aside on a damp cloth.
2. In a bowl, combine ricotta, Parmesan, garlic flower, parsley, garden mix, spinach, carrots, and pepper. Set aside.
3. In a food processor, combine the dried tomatoes with the tomato cane, pepper, and chili. Blend until smooth. Set aside.
4. Pour tomato sauce into the bottom of an ovenproof dish. Set aside.
5. Top shells with ricotta mixture. Spoon a small amount of mixture into each shell. Place the filled shells in the dish containing the tomato sauce.
6. Place a little grated sharp cheddar cheese on each shell.
7. Cover the dish with aluminum foil or a lid—Bake at 350 F (180 C) for 25 to 30 minutes.