Quick and Easy Stuffed Shells Recipe

I came across a recipe for Stuffed Shells from Food Network’s Sunny Anderson on “The Kitchen”. Her version of this was pretty good, but as usual I adapted it to my own needs. Below is a quick and easy version.

Serves 6

DIRECTIONS

1bx Large Pasta Shells

1/2 cup Parmesan cheese

1 container Ricotta Cheese

Tomato Sauce

15 Spinach leaves

15 Basil leaves jullienne

1 Tbsp Espresso

1 tsp Oregano

2 Tbsp Coconut Aminos

1/2 Tbsp Coriander

1/2 tsp Salt

1Tbsp Sugar

1/4 cup red wine (Cabernet Sauvignon works well here)

1/2 cup of water

DIRECTIONS

Preheat oven to 350.

Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and set aside.

In a bowl, combine parmesan, ricotta, spinach, and basil and mix well.

Next, start stuffing the shells with a tablespoon of the mixture in each shell and line them up in a deep sized sheet pan or baking dish.

In another bowl, stir together the tomato sauce, sugar, salt, espresso oregano, coconut aminos, water, red wine and pour this on top of the shells.

Cover with aluminum foil and bake 12 minutes; uncover and continue baking until bubbly, for another 12 minutes.