SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Thursday: Celebrity Truth or Dare with Nick Lachey & 3 Things to Do with Your Leftover Meatballs!

ADVERTISEMENT

Unstuffed Shells

Serves 6

Originally aired

INGREDIENTS
  • 1 16-ounce bag organic, frozen spinach, defrosted
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • Salt and pepper
  • 2 tablespoons flour
  • 2 cups milk
  • Nutmeg, to taste
  • 1 pound medium shell pasta (about 1-inch shells dry)
  • 1 1/2 cups fresh sheeps milk or cows milk ricotta cheese
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh thyme, chopped
  • 1/2 pound mozzarella, diced or shredded
  • 1 cup shredded Pecorino (sheeps milk) or Parmigiano-Reggiano (cows milk) cheese
PREPARATION

Wring spinach dry in a clean dishtowel. Separate with fingers to loosen.

Bring a large pot of water to a boil for the pasta.

Place a rack in the lower third of the oven and preheat broiler.

Heat the olive oil, a turn of the pan, over medium to medium-high heat. Melt butter into oil; when it foams, add the onions and garlic. Season with salt and pepper, and stir 3-5 minutes to soften. Stir in flour 1 minute or so. Whisk in milk and let thicken; season with nutmeg to taste and reduce heat to low to keep warm.

Salt boiling water and cook shells to al dente. Reserve 1/2 cup starchy liquid and add to milk sauce to thin it a bit. Add spinach to pasta pot to heat, stir then drain pasta and spinach and toss with sauce; adjust salt and pepper to taste. Arrange in a casserole dish and dot with ricotta cheese mixed with lemon zest and thyme. Top with mozzarella and grated cheese, and broil until brown and bubbly. Serve immediately.

COMMENTS