Tonight we enjoyed Unstuffed Florentine Shells. When I made the dish back on Sunday I made enough so that we would not have to make dinner tonight. Paula was working and I had to eat dinner and get Theodore to his grandfather’s house so having something easy was necessary. This meal worked perfectly since it could be made ahead of time and left in the refrigerator until we were ready to eat it.

Although I explained how to make it in my earlier blog posts, I am copying that information here in case you are reading this and missed it the first time. It is very easy and I cannot imagine anyone not enjoying it…

Bring a large pot of water to boil for the pasta. Place a rack in the upper third of the oven and preheat the broiler.

In a skillet, heat 1 tablespoon of olive oil, over medium. Melt 1 tablespoon of butter into the oil and when it foams, add 1 small finely chopped onion and 3 cloves of minced garlic. Season with salt and pepper and cook, stirring, 3 to 5 minutes to soften. Stir in 2 tablespoons of flour and cook another minute. Whisk in 2 cups milk and cook until thickened, 5 to 7 minutes. Season with a pinch of nutmeg and reduce heat to low.

Salt the boiling water and cook the pasta to al dente. Reserve 1/4 cup of the cooking water and add to the sauce to thin a bit. Add 1 bag of fresh spinach to the sauce and stir to mix thoroughly.  Add the noodles and arrange in a casserole dish. Dot 1 1/2 cups of ricotta. Top with 8 ounces of shredded mozzarella and 1 cup of pecorino-romano (or parmesan) cheese and broil until browned, 6 to 8 minutes.

Unstuffed Florentine Shells

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