This recipe is my own spinach spin off of something similar I saw on the food network once. It is a baked pasta dish with a mild but yum flavor and stuffed with crab (for those of you into seafood). I used canned crab meat but if you enjoy the finer things in life, you can substitute that with any higher quality sea food you like. To make this vegetarian, just add in extra ricotta or additional cheese instead of crab.
You Will Need:
1. Two cups ricotta cheese
2. Two cups milk
3. Two tbs. butter
4. Two (generous) cups of fresh cut leaf or chopped spinach
5. Twelve oz. (2 cans) of lump or white crab meat
6. One cup shredded cheese blend -- I used a premixed bag of mozerella, provolone, parmesan, asiago, romano + fontina
7. Half a box (6-8 oz) of jumbo shells
8. One-two tsp. flour
9. Garlic powder -- to taste
10. Onion powder -- to taste
11. Salt + pepper -- to taste
First, boil a pot of water for your shells. You want to boil the shells al dente (around 7 minutes) so they're not mushy. You can add a bit of oil + salt so they don't stick + for flavor. While they're boiling, chop up your spinach.
Gently fold the spinach, ricotta and crab meat together in a bowl. Add salt + pepper to taste. When the shells are done, drain them and spread them out onto a lightly greased baking dish. Stuff equal parts ricotta mixture into each shell (will be about a tbs. per shell).
For the cream sauce, first heat the butter on medium heat and add in the flour for a thickener. When the flour cooks, sprinkle in some garlic + onion powder to boost the flavor. Then add in the milk + cheese. Stir all together until uniform and creamy and remove from the heat.
Pour the cream sauce evenly over the stuffed shells and bake for 20-30 minutes in a 350 degree oven. When done baking, all there's left to do is enjoy :)
- A + D
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