A few new recipes

One of my all time favorite dishes is manicotti.  I prefer it when you use jumbo shells, not manicotti pasta.  I love making this dish when I am not in a hurry for supper since the sauce alone takes over an hour to make then you bake for about 45 minutes.  Last night I made a new recipe, Spinach and Ricotta Stuffed Shells, that is very similar to manicotti only very simple to make.  I like this recipe in that you can add any type of veggie to the cheese mixture you wish.

Spinach and Ricotta Stuffed Shell

Ingredients

• 20 jumbo pasta shells (about half a 12-ounce box)
• 1 24-ounce jar marinara sauce
• 2 15-ounce containers ricotta
• 2 cups baby spinach, chopped
• 1/2 cup grated Parmesan (2 ounces)
• kosher salt and black pepper
• 1/2 cup grated mozzarella (4 ounces)
• green salad (optional)

Directions

1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool.
2. Spread the marinara sauce in the bottom of a large broiler proof baking dish.
3. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.
4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

The blog EatingOxford posted the recipe for the bread and butter Yocona serves.  With the recipe for the Yocona sauce I have, I can have a Yocona dinner at home, minus the atmosphere.