RECIPE: Stuffed Giant Pasta Shells (The Vegetarian Cookbook)

A few months ago, we hosted a small birthday dinner for Brian (basically, us, his mom, our closest friend and his new girlfriend). I wanted to make something healthy, but kind of fancy since it was for his birthday. I was going through my new vegetarian cookbooks and found this recipe. I know what you're thinking......stuffed...pasta...healthy?!?!?! It's chalk full of spinach, zucchini and herbs. OMG was it GOOD!! It's a little time consuming, but I'm definitely going to be making this again!!

Source: www.allrecipes.co.uk

>>Stuffed Giant Pasta Shells (Reader's Digest The Vegetarian Cookbook)

Servings: 4 Although I stretched it to make 5 servings and served it with a salad and bread.


Ingredients:
- 1 lb spinach, trimmed
- 3 zucchini, thinly sliced
- 4 garlic cloves, minced
- 2 C vegetable broth
- 8 oz ricotta cheese
- 3/4 C walnuts, chopped
- 3 oz Parmesan, grated
- 3 Tbs chervil or marjoram, chopped
- 3 Tbs fresh chopped chives or 3 small shallots
- 3 Tbs fresh chopped basil
- 1 egg, lightly beaten
- salt and pepper
- 12 giant pasta shells, cooked

- 2 oz Edam cheese (ie gouda cheese)
- 2 Tbs fresh shredded basil


Directions:
- Wash spinach and put in a large saucepan. Cover and cook over high heat for about 3 mins. When the spinach is tender and wilted, transfer to a colander and leave it to cool. 
- Place zucchini and half of garlic in a saucepan. Pour in the broth and bring to a boil. Cook over high heat for about 3 mins, til tender.
- Puree zucchini and stock til smooth, adding half ricotta, walnuts, 2 Tb cheese and seasoning to taste. Should be a cream-like texture.
- When spinach is cool enough to handle, squeeze dry in small handfuls (this, my friends, is what took the longest!!) and chop coarsely. Mix spinach with chervil, chives, basil, remaining garlic and ricotta cheese, egg, and season to taste. 
- Preheat oven to 375. Use a small teaspoon to stuff the pasta shells with spinach mixture and arrange in a casserole dish. 
- Pour the sauce over the stuffed shells and sprinkle with remaining grated cheese. Cover with foil and bake for 30 mins.
- Sprinkle Edam cheese and basil over the cooked pasta, let stand for 5 mins til melted, then serve.