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Pimento Cheese Shells with Spinach Marinara

by evh on March 18, 2015

Pimento Cheese Shells with Spinach Marinara | LocalSavour.com

Pimento Cheese Shells with Spinach Marinara ~ There are nights when you just need comfort food –– you need a good ole hearty meal with a (big) glass of wine. For me, these nights usually happen on Sunday. We tend to wrap-up our hectic weekends with a big meal and some family time around the dinner table. These are my favorite nights. Sunday suppers occur in the early hours of the night or close to the time when one would dine out for a blue plate special. Do they still have those? I tend to take a little more time in the kitchen for these early evening dinners and our meals are usually large enough to feed us into the week ahead for a meal or two. This week, I made this hearty pimento cheese stuffed shells with a chunky spinach tomato sauce that must be served with some warm bread for dipping and sopping. the pimentos give the shells just a touch of sweet peppery flavor while the spinach gets some greens added into the dish and we could all use a little of those, right? Take some time to gather together and enjoy this hearty meal.

Pimento Cheese Shells with Spinach Marinara | LocalSavour.com

Layer the bottom of the pan with half of the sauce then top with the pimento cheese stuffed shells.

Pimento Cheese Shells with Spinach Marinara | LocalSavour.com

Cover the stuffed shells with the remaining spinach marinara sauce.

Pimento Cheese Shells with Spinach Marinara | LocalSavour.com

Smother with cheese, then bake.

Pimento Cheese Shells with Spinach Marinara | LocalSavour.com

Grab your wine and serve up the cheese-y goodness.

 

Pimento Cheese Shells with Spinach Marinara
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Servings Prep Time
6-8 servings 15-20 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 15-20 minutes
Cook Time
25-30 minutes
Pimento Cheese Shells with Spinach Marinara
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
6-8 servings 15-20 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 15-20 minutes
Cook Time
25-30 minutes
Ingredients
for the stuffed shells
  • 24-26 large pasta shells
  • 30 ounces fresh ricotta cheese
  • 2 large eggs
  • 2 cups white cheddar cheese shredded
  • 1 cup pimentos diced and drained
  • 1/2 cup green onion chopped
  • 1/2 teaspoon kosher salt
  • 2 cups mozzarella cheese shredded
for the spinach marinara sauce
  • 5 cups fresh spinach stems removed
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can diced tomatoes
  • 2 medium cloves garlic minced
  • 1/2 cup white onions minced
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh basil chopped
  • 2 Tablespoons fresh oregano chopped
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: servings
Units:
Instructions
for the spinach marinara sauce
  1. Place the olive oil into a large pan over medium high heat. Add garlic and onions and saute for 1 minute. After one minute add in the fresh spinach and continue to stir. Let cook for 2 minutes then reduce heat to low. Next, add in the tomato sauce, diced tomatoes, basil, oregano, sugar, salt, and pepper and give a good stir. Cook for 5 minutes then remove from heat.
for the stuffed shells
  1. Make shells according to package directions then drain well. Preheat oven to 350 degrees. In a large bowl combine ricotta cheese, eggs, white cheddar cheese, pimentos, green onion, and salt. Stir well, then set aside.
  2. Place half of the spinach marinara into the bottom of a 9X13 baking dish. Using a large spoon scoop ricotta mixture into each shell and place out onto the sauce in the pan. Continue the process until the pan is full. Then top the shells with the reaming sauce followed by the mozzarella cheese. Bake for 25-30 minutes or until the cheese is melted and lightly golden in color. Remove from the oven and serve.
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