Eye for a Recipe

This stuffed shell recipe from Chatelaine can be made in advance and you can use either homemade or store-bought tomato sauce. A recipe for homemade tomato sauce is below. Cook the shells and set aside. Make the onion, spinach, artichoke and cheese filling. Spread tomato sauce over bottom of baking dish. Stuff the shells with the filling and place in the dish. Sprinkle with Parmesan. You can bake the shells right away, refrigerate for three days or freeze for a month.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Unico canned tomatoes, Unico jarred artichoke hearts and Simple brand mozzarella—all are additive-free. Use genuine Parmesan—look for the name stamped on the rind.

Ingredients:

Tomato sauce

1 tbsp (15 ml) olive oil

1 clove garlic, chopped

2 cups (500 ml) canned whole tomatoes

1 tsp (5 ml) dried oregano

1 tsp (5 ml) hot pepper flakes

Salt and pepper

Shells

12 oz (340 g) jumbo pasta shells (about 16 to 24 shells)

1 tablespoon (15 ml) olive oil

1 small onion, finely chopped

4 cups (1 L) baby spinach

1 ½ cups (375 ml) artichoke hearts in oil, drained and cut in pieces

1 cup (250 ml) ricotta cheese

1 ¼ cup (310 ml) shredded mozzarella cheese, divided

1 cup (250 ml) finely grated Parmesan cheese, divided

Salt and pepper

2 cups (500 ml) homemade or store-bought tomato sauce

¼ cup (60 ml) fresh basil leaves

Preparation:

Tomato sauce

In saucepan, heat olive oil over medium heat. Add garlic and cook, stirring, 1 to 2 minutes. Add canned whole tomatoes, dried oregano and hot pepper flakes; season with salt and pepper.

Bring to a boil, crushing tomatoes with wooden spoon. Reduce heat and simmer until sauce has reduced slightly, about 10 minutes. Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 1 month. Makes about 2 cups.

Shells

In large saucepan of boiling salted water, cook pasta shells until they have softened but are still quite al dente, 8 to 10 minutes (or about 2 minutes less than the package directions). Drain and rinse under cold water. Set aside on clean damp tea towel.

Meanwhile, in large skillet, heat oil over medium-high heat. Add onion and cook, stirring, about 2 minutes. Add spinach and cook, stirring, until softened, about 2 minutes. Drain spinach mixture. In food processor, pulse spinach mixture with artichoke hearts, ricotta, ¾ cup (187 ml) mozzarella and half of the Parmesan; season with salt and pepper.

Spread tomato sauce over the bottom of 11- x 7-inch (28- x 18-cm) baking dish. Stuff each reserved shell with scant 2 tablespoons (30 ml) of spinach and artichoke filling. Place shells side by side in tomato sauce. Sprinkle with remaining Parmesan. (Make-ahead: Baking dish can be wrapped in plastic wrap and refrigerated for up to 3 days or frozen for up to 1 month.) Set aside remaining mozzarella and Parmesan cheeses until ready to serve.

When ready to serve, preheat oven to 400°F (204°C). Remove plastic wrap and cover dish with foil. Bake for 30 minutes. Remove foil, sprinkle with remaining mozzarella and broil until cheese is melted and tops of shells are crispy, 3 to 5 minutes. Sprinkle with basil. Serves 4.

From Chatelaine