Recipe: Stuffed Shells in Basil-Red Pepper Cream Sauce (with spinach-ricotta filling)

STUFFED SHELLS IN BASIL-RED PEPPER CREAM SAUCE

16 jumbo macaroni shells (about half of 16 oz. pkg.)
FOR THE FILLING:
1 tbsp. vegetable oil
1/2 cup chopped walnuts
1 lg. garlic clove, crushed
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 cups skim milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. freshly grated nutmeg
FOR THE BASIL-RED PEPPER CREAM SAUCE:
1 tbsp. vegetable oil
1/4 cup tightly packed fresh basil leaves, shredded
1 small red bell pepper, cored, seeded and cut into julienne strips (1 roasted red pepper may be substituted)
1 cup heavy (whipping) cream
1/4 tsp. salt
1/4 tsp. black pepper

Boil macaroni shells according to package directions.

TO PREPARE THE FILLING:
In large skillet, heat 1 tbsp. oil over medium high heat. Add walnuts and garlic; cook, stirring, 2 to 3 minutes until walnuts turn golden brown. Remove from heat; add next 6 ingredients. Stir to mix thoroughly. Spoon spinach cheese mixture into each macaroni shell; set aside.

TO PREPARE THE SAUCE:
In clean skillet, heat 1 tbsp. oil over medium heat. Add basil and cook 1 to 2 minutes until wilted.

Stir in bell pepper, heavy cream, salt and pepper. Increase heat to high; cook for 3 to 4 minutes.

Reduce heat to medium low and place filled shells in sauce. Cook 2 to 3 minutes until shells are heated through.

Makes 4 servings
Source: Cookbook USA

Hi Jen,

This is the closest recipe I've found so far to the one you're describing. Since it's from an older community cookbook I don't know what the original source is. Maybe you can experiment with it.

Happy Cooking!

Betsy