Spinach and Cottage Cheese-Stuffed Pasta Shells with Roasted Red Pepper Sauce
Spinach and Cottage Cheese-Stuffed Pasta Shells with Roasted Red Pepper Sauce
Ingredients
- 2 red bell peppers, halved and seeded (see note)
- 2 tbsp (30 ml) olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz/398 ml) diced tomatoes
- 3/4 cup (180 ml) vegetable broth
- 2 tbsp basil leaves, chopped
- 24 jumbo pasta shells
- 12 cups (300 g) baby spinach
- 1 tbsp (15 ml) olive oil
- 1 container (500 g) 4% cottage cheese (see note)
- 1 cup (70 g) fresh Parmesan cheese, grated, plus more for assembly
- 1 pinch ground nutmeg
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C).
- On a non-stick or parchment paper-lined baking sheet, arrange the bell pepper halves skin-side up and coat with half of the oil (1 tbsp/15 ml).
- Bake for 25 minutes or until the peppers start to brown. Transfer the peppers to an airtight container and let cool for 10 minutes. Remove and compost the skin. Reduce the oven temperature to 350°F (180°C).
- Meanwhile, in a pot over medium heat, soften the onion in the remaining oil. Add the garlic and tomato paste. Continue to cook for 1 minute while stirring. Add the diced tomatoes and broth. Bring to a boil. Simmer for 8 minutes while stirring often. Remove from the heat.
- Add the bell peppers and basil to the pot. Using a hand blender, purée the sauce until smooth. Add more broth to thin out the sauce as needed. Season with salt and pepper. Spread the sauce out in a 13 x 9-inch (33 x 23 cm) baking dish.
Spinach and Cottage Cheese-Stuffed Pasta Shells with Roasted Red Pepper Sauce