PASTA SHELLS WITH ZUCCHINI & SPINACH

Pasta Shells With Zucchini & Spinach image

I've taken this dish to pot lucks & served it at many dinner parties........ always received rave reviews. It can be served as the main dish or as a side dish. Personally, I like it pared with Chicken Parmesan & garlic bread. It requires a LOT of preparation (I've estimated the time) but you will not regret it. It can be made in advance & refrigerated or frozen.

Provided by CountryLady

Categories Pasta Shells

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 20

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Ingredients

1 lb jumbo pasta shells
1 cup freshly grated parmesan cheese
1/4 cup unsalted butter
2 onions, finely chopped
1 garlic clove, minced
3 medium zucchini
1 bunch spinach (about 1/2 lb)
1 lb ricotta cheese
1 cup freshly grated parmesan cheese
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 cup chopped fresh parsley or 1/4 cup basil
1/4 cup unsalted butter or 1/4 cup olive oil
2 onions, finely chopped
2 garlic cloves, minced
2 (28 ounce) cans plum tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

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.