spicy pesto pomodoro stuffed shells
Hey, it's gonna be in the 70s this week, comfort food is still trendy!
Ingredients
- 1/4 cup extra virgin olive oil
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 28-oz can crushed tomatoes
- 1 tsp honey or sugar
- 1/3 cup fresh basil, torn
- 1 lb jumbo shells
- 2 cups whole milk ricotta cheese
- 2 cups provolone cheese, shredded
- 1/2 cup basil pesto, homemade or store bought
- 10-oz bag frozen spinach, thawed and drained
- 6 oz fresh mozzarella cheese, torn
Instructions
- Preheat oven to 425 degrees.
- In a large oven-safe skillet, heat the olive oil over medium. Stir in the shallots, garlic, and red pepper flakes until fragrant, about 2-3 minutes. Pour in the tomatoes and sugar and bring to a gentle simmer. Cover and heat for 10-15 minutes until slightly thickened. Remove from heat and stir in the basil. Taste and adjust salt and pepper as needed.
- Meanwhile, bring a large pot of salted water to a boil. Cook the shells according to package directions. Drain.
- In a bowl, combine the ricotta, provolone, pesto, and spinach. Working one shell at a time, spoon 1 tablespoon of the filling into the shell and place into the pomodoro sauce. Repeat with remaining shells. Arrange the torn mozzarella overtop.
- Bake for 12-15 minutes until the cheese is melty and bubbly. Serve hot with fresh basil, as desired.
Notes
*Homemade pesto: This is my favorite pesto to keep in my fridge.