Stuffed Shells in Creamy Tomato Sauce
Country Living
Yield: 6 servings
1 T olive oil
3 lg (about l1/2 lb) onions, chopped
5 cloves garlic, chopped
1 cn 28-oz crushed tomatoes
1 T fresh or 1 t dried thyme leaves
1 t sugar
1/2 t salt
1 pk (1-lb) large pasta shells
2 10-oz pk fresh spinach
1 pk 3-oz cream cheese, softened
1/4 C chopped fresh parsley leaves
1/4 C finely grated Parmesan cheese
1/2 C heavy cream
In large skillet, heat oil over medium heat; add onions and cook until soft and golden, about 7 minutes. Add garlic and cook 3 minutes longer. Transfer two-thirds of onion mixture to food processor fitted with chopping blade or blender and set aside.
Add tomatoes, thyme, sugar, and 1/2 t salt to onion mixture remaining in skillet; reduce heat to low, cover, and simmer 20 minutes.
Meanwhile, prepare pasta shells following package directions; drain well and spread hot shells on baking sheet to cool.
To make filling for shells, stem spinach and rinse in colander. In 8-quart saucepot, cook wet spinach, covered, just until wilted. Return spinach to colander and press to remove excess liquid. Add spinach, cream cheese, parsley, Parmesan cheese, and remaining 1/4 t salt to reserved onion mixture in food processor or blender. Process or blend mixture until very smooth.
Remove tomato mixture from heat and stir in heavy cream to make sauce; ladle half of sauce into 2 1/2-to 3-quart flame-proof casserole. Fill pasta shells with spinach mixture (a pastry bag fitted with large round tip is recommended for piping the spinach mixture into pasta
shells) and place filled shells in sauce. Ladle remaining sauce into spaces between shells, then cover casserole and cook over low heat 20 to 25 minutes or until heated through and bubbly. Serve immediately.
|