Ricotta and Spinach Stuffed Pasta Shells with Smoky Marinara Sauce

Ricotta and Spinach Stuffed Shells with Smoky Marinara

In true More Than Burnt Toast form I am doing all that I can to support Meatless Mondays. What better way to show my support than with a vegetarian pasta favourite from my kitchen to yours. Nothing fancy... nothing gourmet... just every day cooking.

You know the kind of meal that can be prepared well ahead of time and perhaps even in stages. Make the marinara sauce one day and freeze it as I did and your weekday meal will be on the table in no time. The holidays are looming and we need simple and classic dishes to get us through stress free! A slight twist with your own homemade pesto and you have made this dish all your own.

Since it seems I am blogging less frequently, but still long  to support my friends this is my contribution for this weeks Presto Pasta Nights the baby of Ruth of Once Upon a Feast which is being hosted this week by Denise of Oh Taste N See.

Before we get to the recipe let me show you todays gift from President's Choice and Hill and Knowlton. You can read all about getting into the holiday spirit in my last post with the help of this gift that keeps on giving.

Wouldn't these be delicious incorporated into your favourite peanut butter cookie or bar. They could also easily replace chocolate chips in your favourite chocolate chip cookie to infuse that peanut butter flavour we all love. They also come in a rich fudge or butterscotch flavours. Thanks President's Choice!!!!!

**Ricotta and Spinach Stuffed Pasta Shells with Smoky Marinara Sauce**

1 package (250 g) jumbo pasta shells (about 2 dozen shells)
1 tablespoon (15 mL) olive oil
1 container (475 g) ricotta cheese
1 package (300 g) frozen spinach, thawed and finely chopped
1 cup (225 mL) grated Parmesan cheese
1 egg
2 - 3 (15 - 30mL) tablespoons pesto
¼ teaspoon (1 mL) grated lemon zest
½ teaspoon (2 mL) kosher salt
1 recipe Smoky Marinara Sauce, recipe below

Preheat oven to 350˚F.

Bring a large pot of salted water to boil. Add pasta and cook al dente (slightly firm) according to manufacturers directions. Drain and toss with oil. Set aside.

Place ricotta, spinach, ¾ cup Parmesan, egg, pesto, lemon zest and salt in a bowl. Mix thorughly.
Spread 2 cups of Smoky Marinara tomato sauce over bottom of a 13 x 9-inch baking dish. Fill each shell with ricotta mixture and arrange on top of  sauce. Place dollops of remaining tomato sauce on top of pasta shells. Sprinkle with remaining Parmesan. Cover tightly with foil.

Bake for about 30 minutes. Remove foil and continue to bake another 5 minutes until cheese is golden.

**Smoky Marinara Sauce**

Look for fire-roasted tomatoes in the organic section or with the canned tomatoes in your supermarket.

1 tablespoon (15 mL) olive oil
3 garlic cloves, minced
1/4 cup (59 mL) chopped fresh basil
2 tablespoons (30 mL) chopped fresh parsley
2 tablespoons (30 mL) chopped fresh or 2 teaspoons dried oregano
2 teaspoons (10 mL) balsamic vinegar
1/8(0.5 mL) teaspoon salt
1/8 teaspoon (o.5 mL)pepper
1 (28-ounce/900 g)) can crushed fire-roasted tomatoes, undrained
1 (28-ounce/900 g) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

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