Ingredients
For the Sauce
2 tomatoes
2 heads of garlic
1 onion
1 red bell pepper
½ cup heavy cream
Salt and black pepper, to taste
2 tablespoons olive oil
⅓ cup fresh basil, chopped
For the Ricotta Spinach Mixture
½ onion, chopped
¼ cup grated Parmesan cheese
2 cups ricotta cheese
5 ounces baby spinach
For Assembly
16 - 20 jumbo pasta shells
¾ cup shredded mozzarella cheese
For Serving
2 tablespoons fresh basil, chopped
Directions
Step 1
Preheat the oven to 400°F (205°C). In a baking dish, combine the tomatoes, whole heads of garlic (with the top cut off to expose cloves), chopped onion, red bell pepper, a pinch of salt, some black pepper, and 2 tablespoons of olive oil. Toss to coat the vegetables in the oil and seasonings. Bake for 45-50 minutes, or until the vegetables are softened.
Step 2
Once the vegetables are done, peel the skin off the red bell pepper and squeeze the garlic out of its skin. Transfer the roasted vegetables to a blender, add the heavy cream and fresh basil, and blend until smooth. Pour the sauce into an oven-safe pan or baking dish and set aside.
Step 3
Cook the jumbo shells according to the package instructions until al dente. Drain and set aside.
Step 4
Increase the oven temperature to 425°F (220°C).
Step 5
In a medium skillet, sauté the chopped onion in 2 tablespoons of olive oil until golden. Add the spinach and cook for about 2 minutes or until soften. Remove from heat and let the mixture cool slightly.
Step 6
In a mixing bowl, combine the ricotta cheese, the cooled onion-spinach mixture, grated Parmesan cheese, and season with salt and black pepper to taste.
Step 7
Fill the cooked shells with the ricotta mixture using a spoon or a piping bag.
Step 8
Place the stuffed shells in the prepared baking dish with the sauce, top with shredded mozzarella cheese, and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
Step 9
Garnish with fresh basil and serve warm. Enjoy!
