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  • Latin American Pasta Shells Marinara

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    Latin American Pasta Shells Marinara
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 ounce jumbo pasta shells, (16 shells)
    • 2 lb Roma tomatoes
    • 1 tsp light extra virgin olive oil with a dash of toasted sesame oil
    • 1/3 c. diced onion
    • 1/3 c. diced carrot
    • 1/3 c. diced celery
    • 2 x cloves garlic, crushed peeled and minced
    • 1/4 tsp freshly grnd sea salt or possibly salt
    • 1/4 tsp freshly grnd black pepper
    • 3 sprg fresh oregano
    • 2 c. cooked small white beans
    • 1 tsp light extra virgin olive oil with a dash of toasted sesame oil
    • 1/2 c. minced onion
    • 4 ounce fresh shiitake mushrooms stems removed and minced Reserved marinara vegetables
    • 1/8 tsp cayenne pepper
    • 1/4 tsp grnd cumin
    • 1 Tbsp. freshly squeezed lemon juice
    • 1 lb fresh spinach, washed and stems removed
    • 1/2 tsp grnd cardamom
    • 1/8 tsp freshly grnd sea salt or possibly salt
    • 2 Tbsp. freshly squeezed lemon juice
    • 1 tsp arrowroot mixed with 2 teaspoon water, (slurry)
    • 4 tsp grated Parmesan cheese

    Directions

    1. MAKES 4 SERVINGS. LACTO
    2. This pasta-shell filling doesn't rely on the usual cheese. Instead, white beans and shiitake mushrooms add in flavor instead of fat.
    3. Cook past shells according to package directions till barely al dente. Drain: rinse in cool water.
    4. Marinara sauce: Bring a medium saucepan of water to boil. Make a small incision with a knife in stem end of each tomato; blanch 30 seconds in boiling water. Drain; transfer to bowl of ice water. Slip off skins. Place tomatoes in a large sealable plastic bag; press down gently till they squash somewhat.
    5. (Don't mash completely.)
    6. Heat oil in a medium saucepan over medium heat; saute/fry onion, carrots, celery and garlic 5 min. Stir in tomatoes, salt, pepper and oregano. Cover: cook 15 min. Remove from heat and strain, pressing vegetables to extract juices
    7. (don't crush). Reserve pressed vegetables for filling.
    8. Yields 2 c. sauce.
    9. Filling: Puree 1 1/2 c. beans in a food processor till creamy. Heat oil in a large skillet over medium heat; saute/fry onion and mushrooms 5 min. Stir in pureed beans, reserved marinara vegetables and remaining c. whole beans.
    10. Season with cayenne, cumin and lemon juice. Remove from heat; set aside.
    11. Shells: Preheat oven to 350 degrees. Pour marinara sauce into 9- by 9-inch baking pan. Fill each cooked shell with 1 heaping Tbsp. filling. Arrange shells in pan; bake 30 min uncovered.
    12. Vegetable: Just before shells are finished baking, toss spinach with cardamom and salt. Pour lemon juice into a high-sided skillet over medium heat; cook spinach till limp, about 3 min.
    13. To serve: Arrange a bed of spinach on each serving plate; top with 4 shells.
    14. Pour sauce from baking dish into a small saucepan. Stir in slurry; bring to boil. Stir till thickened and clear, about 30 seconds. Pour thickened sauce over pasta and spinach. Garnish with cheese.
    15. Makes 4 servings.
    16. HELPFUL HINT: When you make marinara sauce, make a double or possibly triple recipe.
    17. Dip out 2 1/2 c. per recipe before straining. Freeze in qt-size resealable plastic bags. Use within 6 months.

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