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Pasta Perfect

Roasted Green Beans and Garlic
Combine 2/3 cup thinly sliced shallots and 1 1/2 pounds trimmed green beans on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon olive oil; toss to coat. Bake at 450° for 10 minutes. Add 5 thinly sliced garlic cloves; toss to combine. Bake at 450° for 10 minutes or until green beans are lightly browned. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; drizzle with 1 tablespoon fresh lemon juice.

Peach sorbet and amaretti

Spinach and Ricotta-Stuffed Shells

These rich and cheesy spinach and ricotta-stuffed shells are the ultimate Italian comfort food. Substitute various cheeses, such as Asiago or feta, in place of Parmesan and other dried herbs, such as thyme, basil, or dill, in place of oregano.

Photo by: Randy Mayor; Leigh Ann Ross

Ingredients

2 cups Basic Marinara, divided
Cooking spray
2 1/2 cups part-skim ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon dried oregano

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg yolk
1 garlic clove, minced
24 cooked jumbo pasta shells

Preparation

Preheat oven to 350°.

Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.

Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.

Cooking Light OCTOBER 2007

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