Great Day Kitchen, 5/27 - Jumbo Stuffed Pasta Shells
FRESNO, Calif. (KMPH) -
Chef Eric DeGroot visited the Great Day Kitchen to prepare dishes offered during the run of Roger Rocka’s latest production of “The Pirates Of Penzance” going on now through July 13th.
Jumbo Stuffed Pasta Shells with Smoked Provolone, Spinach and Ricotta Arrabbiata Sauce
8 ounces jumbo pasta shells (about 26 shells ) 4 cups grated smoked provolone cheese, plus a little more for sprinkling over top 2 cups cooked and chopped fresh spinach, squeezed of excess moisture 1 ¼ pound ricotta cheese Kosher salt to taste
In a large pot, bring lightly salted water to a boil. Cook the pasta shells ¾ of the way through. They should be slightly tender, but still quite firm. Using a wire mesh strainer or slotted spoon, drain pasta and place on a oiled baking sheet, spreading them out so they cool down properly. In a large mixing bowl, combine the provolone, spinach and ricotta. Season to taste with salt. Fill a pastry bag with the cheese mixture, then pipe into shells. Ladle some arrabbiata sauce over bottom of baking dish, then arrange shells on top. Spoon some more sauce over top and sprinkle with a little more provolone. Cover with foil and bake in a 350 degree oven till pasta is cooked through and cheese is melted.
Arrabbiata Sauce: 2 -28 ounce cans of good quality whole peeled plum tomatoes 1 cup olive oil 2 medium size onions, chopped 3 tablespoons minced fresh garlic 2 teaspoons red pepper flakes 2 tablespoons tomato paste 1 cup red wine Kosher salt and sugar to taste
In batches, puree tomatoes in blender or food processor and set aside. Heat the oil in a large saucepan over medium heat. Add the chopped onions and saute till translucent. Then add the garlic and red pepper flakes. Saute for another 5 minutes. Stir in tomato paste, red wine and the pureed tomatoes. Under low heat, simmer sauce for about 20 minutes, till thickened. Then season to taste with salt and sugar. Also, depending on how spicy you prefer, maybe some additional red pepper flakes.