Stuffed Shells

When it comes to comfort food, one of the all time favorites in my family is Stuffed Shells. Where some Italian families specialize in spaghetti and meatballs, baked ziti, or lasagna- this is the Cobetto's go-to. Its perfect for a quiet Sunday dinner at home, or to feed a hungry crowd at a gathering. (Its vegetarian friendly too...) Ingredients: 1 package of large pasta shells 3-4 cups of your favorite jarred marinara or my "staple tomato sauce" *see recipe below 2 1/2 cups of ricotta cheese 1/4 cup of grated parmesan cheese 1/4 cup of mozzarella cheeese 3/4 cup of frozen chopped spinach (thaw and squeeze dry with papertowels) 1/3 teaspoon nutmeg 2 eggs - lightly beaten 1-2 cups of shredded mozzarella for sprinkling over the top Cook the pasta per the package directions, minus 2 minutes of cook time. (They'll continue to soften when they bake so I air on the al dente side when boiling.) I drain the pasta and then run it under cool water in the strainer to stop the cooking process. I then immediately separate the shells and set them in the baking dish I'm going to use so that they don't stick together. Next I assemble the filling-combine the cheeses with the spinach and the eggs- season the mixture with kosher salt, black pepper and the nutmeg. Its important that you squeeze as much water out of the spinach as possible to keep the filling light and fluffy. Line the bottom of a large baking dish with a scant cup of the sauce and then begin stuffing the shells. Fill the shells with a heaping tablespoon (like one you'd eat with) of the cheese mixture. It should be peaking out but not overflowing.

Arrange the shells in a single layer and then spoon more of the sauce over the top. I don't cover them entirely, maybe a tablespoon of sauce over each shell. Top with some additional mozzarella and/or parmesan cheese and cover with foil. If you want to cook them right away, bake at 350 degrees for 30 minutes. Remove the foil for the last 10-15 minutes or so to toast the cheese a little bit.

You can also keep store the unbaked shells in the refrigerator for up to 24 hours or in the freezer for up two months- (be sure you wrap well with plastic wrap and foil.) Add 15 minutes or so to the bake time if your shells are coming straight from the fridge. Another 15 minutes if frozen.

My Staple Tomato Sauce:

1 medium onion- finely diced (I pulse in the food processor)

3 large cloves of garlic- minced (or pulsed with onion in the processor)

2 teaspoons of dried oregano

1/2 teaspoon of dried thyme

1/2 teaspoon red pepper flakes

2- large (28 oz) cans of diced tomatoes and the juices (I like the Red Gold Brand)

2/3 cup water

1 tablespoon of sugar

1/4 cup fresh basil, sliced

Sautee with the onion in 3-4 tablespoons of good olive oil for 4-5 minutes until soft but not brown. Add the garlic and dried herbs - cooking one minute more. Add the tomatoes, water and sugar and simmer over medium or medium low heat for 30-40 minutes. Finish with the basil at the very end. (This makes a chunkier sauce. If you prefer you can use one can diced tomatoes and one can of sauce or you can puree the sauce to the desired consistency before serving.)

*If I'm making my own sauce for the shell recipe, I would do that first or even a day or two before. I like to keep a batch on hand in the freezer as well.