Ingredients
- 1 package Ferrara Jumbo Shells (12 oz)
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained
- 1 can Cento All Purpose Crushed Tomatoes (14.5 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 small Onion, chopped
- 3 cloves Garlic, minced
- 1/2 cup Heavy Cream
- 1 cup Ricotta Cheese
- 1/2 cup Parmesan Cheese, grated
- 1 cup Mozzarella Cheese, shredded
- 2 cups Fresh Spinach
- Fresh Basil Leaves, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 375°F. Cook shells in salted boiling water until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until softened. Add garlic and sun dried tomatoes and cook for an additional minute. Stir in crushed tomatoes and heavy cream and let simmer for 5-7 minutes. Take off heat to let cool. In a mixing bowl, combine ricotta, Parmesan, mozzarella, and spinach and set aside. Once sauce has cooled, add into a food processor and blend until smooth. Spread 2 cups of sauce onto the bottom of a baking dish. Diving the filling evenly among the shells, arrange in one layer in baking dish. Generously top with more sauce and sprinkle with mozzarella, remaining Parmesan cheese, and basil. Cover with foil and bake until bubbly, about 25-30 minutes. Remove foil and bake until cheese is golden, about 5 to 10 more minutes. Serves 4-6.
