Tomato Spinach and Basil Pesto Stuffed Shells
Tangy tomatoes, wilted spinach, sweet red onions and luscious basil pesto stuffed shells! The descriptive introduction sketches this amazing pasta recipe quite accurately. Each layer of flavor enhances the other and the addition of marinated, cooked and shredded chicken (leftover Bihari chicken!) gives an intensely flavorful bite. Sprinkled with three different types of cheese (Fontina, Mozzarella and Parmigiano-Reggiano) and baked with a few dabs (or globs!) of herbed garlic butter on top. Cheese-bubbling, butter-melting and mouth-watering. Yummy!
Servings: 8
Ingredients
For Ricotta and Pesto filling
- 28 oz ricotta cheese
- 3/4 cup basil pesto *store-bought
- 1 egg
- 1/4 tsp Kosher salt
- 1/2 tsp black pepper
- 1/2 tsp parsley flakes
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
For Tomato and Spinach sauce
- 2 tbsp grape seed oil
- 1 small red onion *chopped
- 2 cloves garlic *chopped
- 2 medium fresh plum tomatoes *chopped, or 1 cup canned whole tomatoes
- 1 chicken bouillon cube
- 2 cups fresh baby spinach leaves
- 1/2 tsp black pepper
- 1/4 cup vegetable stock
- 1/4 tsp red pepper flakes
- 16 oz marinara sauce *jarred store bought
- 1/2 tsp honey
Other ingredients
- 12 oz jumbo shells
- 1 cup fontina cheese *shredded
- 1/2 cup mozzarella cheese *shredded
- 1/4 cup parmigiano reggiano *shredded
- 1 1/2 cup shredded chicken *leftover, cooked, marinated
- 2 tbsp herbed garlic butter *softened
- 1.5 cups cooked, shredded chicken *leftover Bihari chicken!
Instructions
For Ricotta and Pesto filling
- In a large mixing bowl, add the Ricotta cheese, basil pesto, spices (black pepper, red pepper flakes, onion/garlic powder, parsley flakes, oregano and paprika), 1/4 tsp Kosher salt, and egg. Mix well with spatula and set aside.
For Tomato and Spinach sauce
- In a large skillet, heat grape seed oil on medium high heat. Once oil is hot, turn heat to medium, add chopped red onions and saute for 5-7 minutes. Add chopped garlic cloves, mix well and saute for 2-3 minutes. Add chopped tomatoes, bouillon cube, black pepper and red pepper flakes. Mix well and cook on medium heat for 3-4 minutes, add baby spinach leaves, mix well, then turn heat to medium low, cover skillet and cook for an additional 5-7 minutes until tomatoes are soft, spinach has withered and oil is released. Turn heat back to medium high, add vegetable stock, mix well, cook for 1-2 minutes, now add marinara sauce and bring to a boil. Once sauce reaches boil, turn heat to medium low, cover and simmer for 20-25 minutes. Uncover, add honey, mix well, cook for final 1-2 minutes. Turn off heat. Set aside and let cool.
For Shells
- In a large cooking pot, boil water and cook jumbo shells per package directions. Drain, remove all excess water and let cool.
Final Assembling
- Preheat oven to 350 degrees Fahrenheit.
- In a large baking dish, add 1 tbsp of melted garlic herb butter and spread with pastry brush. Add a layer of tomato sauce and spread evenly. Carefully stuff each individual shell with ricotta and pesto mixture (about 1-2 tbsp per shell) and gently seal and place closely next to each other in baking dish. Add remaining tomato sauce on top (desired amount). Add cooked, shredded chicken (I used leftover Bihari chicken with remaining gravy and all). Sprinkle with Fontina, Mozzarella and Parmigiano-Reggiano cheeses on top. Add dabs of remaining softened herbed garlic butter on top, cover with aluminum foil (spray cooking oil on inner foil layer so cheese does not stick), seal foil well, using a knife, carefully place small slits in foil to allow steam to vent and bake for 45-50 minutes until cheese is bubbly and melted. Remove from oven, uncover and let rest for 10-12 minutes.
- The best stuffed shells EVER are now ready to serve. Cut into servings and plate. Enjoy! Nosh Farma'aiye.