There’s a certain magic in the way Italian cuisine transports us to the cobbled streets of Rome or the charming alleys of Florence. The aroma of simmering sauces and the melody of old Italian music create an ambiance that’s as heartwarming as Mom’s kitchen. No Italian cooking experience is complete without the melodic embrace of old Italian music. As the strains of Dean Martin, Frank Sinatra, and Pavarotti fill the air, the kitchen transforms into a stage for culinary artistry. The music sets the rhythm for each stir of the pot and each sprinkle of Parmesan.
To enhance the experience, I reach for a bottle of Che Fico Sangiovese Reserve – a clean-crafted Italian red wine that’s as authentic as the dishes it accompanies. With each sip, notes of red berries, herbs, and a hint of spice dance on the palate. The wine’s velvety finish resonates with the essence of Italy, creating a perfect harmony with the flavors on the plate.
Cooking Italian food isn’t just about preparing a meal; it’s about crafting memories. It’s about sharing laughter around the table, savoring each bite, and creating a tapestry of experiences that bind us together. The combination of food, music, and wine isn’t just sustenance; it’s an embodiment of Italian culture and a celebration of life itself.
Spinach and Ricotta Stuffed Shells Recipe
Indulge in the delicious flavors of creamy ricotta, tender spinach, and rich marinara sauce with this comforting Spinach and Ricotta Stuffed Shells recipe. Perfect for a cozy dinner at home with a rich red wine like Cabernet Sauvignon for a match made in culinary heaven.
Ingredients:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup frozen spinach, thawed and drained
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil leaves (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, thawed spinach, shredded mozzarella, grated Parmesan, egg, garlic powder, dried basil, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Spoon a generous amount of the ricotta and spinach mixture into each cooked pasta shell. Place the stuffed shells in a baking dish.
- Pour the marinara sauce over the stuffed shells, covering them evenly.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the filling is heated through.
- Remove the foil and continue baking for an additional 5-10 minutes, until the tops of the shells are lightly golden.
- Once baked, remove from the oven and let the stuffed shells cool slightly before serving.
- Garnish with fresh basil leaves for a burst of flavor and color.
Serve the Spinach and Ricotta Stuffed Shells with a side salad and crusty bread for a complete and satisfying meal. Enjoy the delightful combination of cheesy goodness and comforting flavors that this dish brings to the table!
So, as the aroma of garlic fills the air, the strains of “Volare” serenade our senses, and the rich Che Fico Sangiovese Reserve flows freely, I invite you to join me on this culinary adventure. Let’s immerse ourselves in the joys of cooking, music, and the art of living the Italian way. Buon appetito!
Heather Brulez
