Spinach & Ricotta Stuffed Shells with Spicy Chorizo
Bring a large pot of heavily salted water to a boil over high heat. Cook the pasta according to package directions. Rinse under cold water and pat dry thoroughly. TIP
Shells can be cooked off up to four days ahead. Oil lightly to prevent from sticking, cool, then store refrigerated in an airtight container.
Heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain off all but 1 tablespoon of the drippings and return the pan (with the chorizo and onions still in it) to the stove.
Add tomatoes, season with sugar, salt, and freshly ground black pepper, and simmer until sauce is slightly thickened, at least 10 minutes. Set aside to cool slightly. Meanwhile, coat 2.5 to 3-quart baking dish with oil and set aside. TIP
If the tomatoes are particularly sour, you may need to add additional sugar. Sauce can be made up to four days ahead and stored refrigerated in an airtight container.
Heat the oven to 375°F and arrange a rack in the middle. Meanwhile, combine remaining ingredients in a large bowl and mix to evenly combine.
Spoon half of the sauce in prepared dish. Stuff each pasta shell with a heaping tablespoon of the filling and arrange the stuffed shells in the dish. Spoon remaining sauce over the shells and cover with aluminum foil. TIP
Shells can be assemble up to two days ahead. Store refrigerated until ready to bake.
Bake until pasta is cooked through and sauce begins to bubble, about 25 to 30 minutes. Let rest 5 to 10 minutes before serving.
Serves: 6-8
Ingredients
12 ounces jumbo pasta shells about 25 to 30 shells
1 tablespoon olive oil plus more for the pan
1 medium yellow onion finely chopped
8 ounces fresh chorizo or spicy pork sausage removed from casing and crumbled
1 (28 ounce) can crushed or pureed tomatoes
1 1/2 teaspoons granulated sugar
Kosher salt and Freshly ground black pepper
3 ounces spinach or chard stemmed and leaves finely chopped
1 (15 ounce) container whole milk ricotta cheese
1 cup shredded low-moisture mozzarella
1 large egg lightly beaten
Directions
Bring a large pot of heavily salted water to a boil over high heat. Cook the pasta according to package directions. Rinse under cold water and pat dry thoroughly. TIP
Shells can be cooked off up to four days ahead. Oil lightly to prevent from sticking, cool, then store refrigerated in an airtight container.
Heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain off all but 1 tablespoon of the drippings and return the pan (with the chorizo and onions still in it) to the stove.
Add tomatoes, season with sugar, salt, and freshly ground black pepper, and simmer until sauce is slightly thickened, at least 10 minutes. Set aside to cool slightly. Meanwhile, coat 2.5 to 3-quart baking dish with oil and set aside. TIP
If the tomatoes are particularly sour, you may need to add additional sugar. Sauce can be made up to four days ahead and stored refrigerated in an airtight container.
Heat the oven to 375°F and arrange a rack in the middle. Meanwhile, combine remaining ingredients in a large bowl and mix to evenly combine.
Spoon half of the sauce in prepared dish. Stuff each pasta shell with a heaping tablespoon of the filling and arrange the stuffed shells in the dish. Spoon remaining sauce over the shells and cover with aluminum foil. TIP
Shells can be assemble up to two days ahead. Store refrigerated until ready to bake.
Bake until pasta is cooked through and sauce begins to bubble, about 25 to 30 minutes. Let rest 5 to 10 minutes before serving.
