Pasta Shells With Zucchini & Spinach

Recipe by CountryLady
READY IN: 3hrs
SERVES: 8-10




  • FILLING: Melt butter over medium heat in a large, heavy dutch oven.
  • Add onions& garlic; cook until onions are tender& wilted, stirring occasionally.
  • PREPARE ZUCCHINI: Wash well, taste a bit of the skin from each& peel only if it tastes bitter.
  • Grate& place in a colander in the sink.
  • sprinkle with about 2 tsps of salt& let excess liquid drain for 30 minutes.
  • Rinse with cold water to remove most of the salt& then toss on a clean tea towel (or paper towels) to dry before cooking.
  • Add drained zucchini to dutch oven& cook until any moisture evaporates.
  • PREPARE SPINACH: Wash well& trim off tough stems.
  • Place leaves, with water from washing still clinging to them, in a large pot.
  • Cook for a few minutes or just until leaves have wilted.
  • Let cool, then wring dry in a clean tea towel& chop.
  • Add spinach to the dutch oven and combine thoroughly.
  • Remove from heat& allow the mixture to cool.
  • Drain off excess liquid.
  • Beat eggs in a medium sized bowl; add ricotta& beat until smooth.
  • Add Parmesan and seasonings; mix well.
  • Combine with vegetable mixture in the dutch oven, mix thoroughly; set aside.
  • SAUCE: Melt butter in large, heavy pot; cook onions& garlic until tender and wilted.
  • Add tomatoes, including their liquid, breaking up the tomatoes with a wooden spoon.
  • Cook for 30- 45 minutes or until sauce has thickened.
  • Purée and test for seasonings.
  • Set aside.
  • Pasta: Cook shells in a large pot of salted water, according to package directions until"el dente".
  • Drain well and rinse with cold water to stop cooking and prevent sticking.
  • Using a colander, gently shake shells to drain excess water.
  • Lightly grease a 13 x 9 inch casserole dish.
  • Spoon some of the filling into each shell& arrange, stuffed side up, in the casserole dish.
  • Pour sauce over the shells& sprinkle with Parmesan cheese.
  • (If you can only find small shells, just layer them on the bottom of the casserole dish, cover with a layer of filling, a layer of sauce and sprinkle with Parmesan).
  • Bake at 350°F for 40-50 minutes or until heated through and bubbling.