|Spinach Shells by Laura Bray|
But here's my favorite recipe so far. I created it in order to use up the last of the spinach gratin. The spinach in it's original form was The Barefoot Contessa's Spinach Gratin recipe, but I think any creamy, cheesy spinach cassarole leftovers would do. Here's my recipe:
3 tbsp olive oil
4 garlic cloves
2 cans diced tomatoes
1 tbsp tomato paste
1 box large shell pasta
Leftover spinach casserole
To make the sauce:
- Heat olive oil in a saucepan. Add garlic and saute until soft. Don't brown it. Just stir it around until you can smell the garlic.
- Add diced tomatoes and tomato paste. Stir and bring back to a boil. Lower heat and allow to simmer for 20-30 minutes.
While your sauce is simmering, cook your pasta shells according to the directions on the box. Drain, and allow to cool.
Preheat the oven to 375 degrees.
|Tasty Shells using Leftover Spinach|
- Pour half the sauce into the bottom of a 9 x 12 baking dish. Stuff pasta shells with spinach and lay on top of the sauce.
- Cut mozerrella into small cubes and tuck one cube into the spinach of each shell. (Note: My leftover spinach didn't fill all the shells, so I made a few with just mozerella.)
- Once the pan is filled with shells, pour remaining sauce over the top and sprinkle with shredded mozarella cheese.
- Bake in a over at 375 degrees for 30 minutes or until cheese is melted, bubbly, and slightly browned.