Jeff cooks fresh spinach with caramelized mushrooms and shallots to produce this velvety and tacky pasta dish!
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Spinach and Mushroom Stuffed Shells
DISH THANKS TO JEFF MAURO
Level: Easy
Overall: 1 hr 40 minutes
Active: 1 hr
Yield: 4 to 6 servings

Active ingredients

Olive oil, for greasing
Kosher salt and freshly ground black pepper
8 ounces jumbo pasta shells (20 to 24).
10 ounces cremini mushrooms, stems trimmed, coarsely chopped.
1 shallot, coarsely chopped.
3 tablespoons saltless butter.
8 ounces baby spinach.
2 tablespoons sliced fresh parsley.
One 15-ounce tub entire milk ricotta.
1/2 cup pine nuts, toasted.
3 to 4 large leaves fresh basil, chiffonade, plus whole leaves for garnish.
1 1/2 cups grated mozzarella.
1/2 cup grated Parmesan, plus more for serving.
2 1/2 cups Vodka Sauce, dish follows, or your preferred jarred sauce, warmed.

Vodka Sauce:.

1 tablespoon saltless butter.
1 little yellow onion, finely chopped.
1 clove garlic, minced.
Pinch red pepper flakes.
One 14-ounce can diced tomatoes.
1/2 cup whipping cream.
1/4 cup vodka.
2 tablespoons tomato paste.
Pasta cooking water, for adjusting sauce consistency.
Kosher salt and newly ground black pepper.

Instructions.

Gently grease a rimmed baking sheet with the oil and reserved.

Bring a large pot of salted water to a boil. Add the pasta shells and cook till al dente according to the bundle directions. Reserve 1 cup of the cooking water and reserve for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain pipes well. Organize the pasta in a single layer on the ready baking sheet.

In a food mill, include the mushrooms and shallot and pulse until sliced into about 1/8-inch pieces. In a large frying pan over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring periodically, till the mushrooms are browned, 5 to 7 minutes. Include salt and pepper to taste. Add the spinach to the skillet and cover to enable the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a big bowl.

In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Integrate the cheese mixture with the mushroom mixture. Things each shell with about 2 tablespoons of the filling.

In the skillet where the mushrooms were prepared, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mainly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.

Garnish with more Parmesan and basil leaves, and serve.

Vodka Sauce:.
Yield: About 3 cups.

In a big skillet over low heat, include the butter, onion, garlic and red pepper flakes. Cook, stirring periodically, until softened, 5 to 10 minutes. Increase the heat to medium-high and include the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as required.

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Jeff Mauro's Spinach and Mushroom Stuffed Shells|The Kitchen|Food Network.