Stuffed Shells At Any Speed Are So Good!

Serves 4-6

The Sauce!

• 10 Roma tomatoes, quartered
• 1 Sweet onion, chopped into 1” chunks
• 6 Large cloves of garlic, peeled
• 1 C Fresh basil or oregano, packed
• 2 Tsp Sugar
• Salt to taste
• Red chili pepper flakes to taste
• 3 Tbs Olive oil

1.  Preheat oven to 425 degrees
2. In a large bowl, mix all ingredients
3. Arrange tomato mixture in an even layer on a jelly roll pan
4. Roast vegetables for 30 minutes, remove from oven
5. After letting vegetables cool for a couple of minutes, place them in a food processor
6. Puree mixture until smooth, taste, and add salt/pepper if needed

 The Rest:

•  1 -32oz Container ricotta cheese
• 2 Eggs
• 2 10oz Package frozen chopped spinach, thawed & drained
• 3 Tbs Fresh (1 Tbs dried) Italian herbs like oregano, basil, etc, chopped
• ½ C Parmesan cheese, grated
• Salt & pepper to taste (not much salt because you have already added parmesan)
• 1 Box Large Pasta Shells, cooked according to package directions & drained
• ½ C Mozzarella cheese, shredded
• Garnish with fresh chopped basil if you want!

1.  Preheat oven to 400 degrees
2. In a large mixing bowl, mix 1^st 6 ingredients, mix well
3. Place cheese & spinach mixture in a large plastic baggie and snip a corner (about an inch) so that you can squeeze the filling into the shells
4. Hold each shell in one hand and squeeze filling into each shell-then place each shell into a greased baking dish (9″ x 11”) that has just a little sauce spread across the bottom
5. Fill the baking dish with the shells, cover with the sauce and sprinkle with the mozzarella cheese
6. Bake for 26 minutes-Until heated though