Spicy Stuffed Shells Filled with Spinach, Ricotta and Red Peppers

These Spicy Stuffed Shells are filled with a combination of sweet, fruity red bell peppers, a healthy dose of chopped spinach, and tons of cheese– a mixture of ricotta, shredded Mozzarella, Asiago, Provolone and Parmigiano-Reggiano. The cheeses make them ooey and gooey and the Arrabiata sauce gives them a slight kick, that will warm you from the inside out, my idea of the perfect comfort food.

They are also a delicious way to feed a crowd. Once they are assembled, (which can be done well ahead of time), you’re home free, just pop them in the oven about 45 minutes before you are ready to serve, and bake until the sauce is bubbling and the top turns brown and crispy at the edges. Credit for this recipe goes to my cousin, Anthony, who taught me how to make it a few years back when I began hosting birthday parties for my kids. I needed something that would feed a crowd, and require little fuss once the guests had arrived, and this works like a charm. Anyway, if any of this resonates with you, give this recipe a try.

• To begin, preheat the oven to 375°F.

Thaw the frozen spinach in the microwave. Once it is cool enough to handle, squeeze out the excess water and set aside. I put the spinach in the center of a cheesecloth, bundle it up and wring out the water.

Heat a pan over medium high heat. Add olive oil to coat the bottom. Add the onions, red bell pepper, dried thyme, and garlic and saute until the vegetables are soft, about 7 minutes.

Add the chopped spinach. and mix until it is well incorporated. Season with salt and pepper and saute for a few minutes. Then, set the mixture aside to cool.

In a large mixing bowl, add the ricotta cheese, shredded cheese, parsley, egg, a pinch of salt and 1/4 of a teaspoon of black pepper and mix until well combined. Then, add the vegetable mixture to the ricotta cheese mixture, mix until well combined and set aside.

Next, bring a pot of salted water to a boil and cook the shells, per package instructions until the shells reach al dente. Then, strain them, put them back in the pot, drizzle with olive oil and give them a good toss. This prevents them from sticking.

When the shells are cool enough to handle, you are ready to assemble. Spoon enough Arrabiata sauce to coat the bottom of an oven safe baking dish. Add a tablespoon of filling to each of the shells and lay them filling side up in the baking dish. Continue until all the shells are filled.

When the dish is full, top with more Arrabiata sauce, and a generous layer of shredded cheese, 1/2 a cup of panko brudcrumbs to give it a little extra crunch and a drizzle of olive oil.

Bake for about 30-45 minutes until the the shells are bubbling and the top is golden. Serve hot from the oven with a green salad and some crusty french bread.