Stuffed Pasta Shells

Directions

1. Heat Fustini’s olive oil over moderate heat in medium size pot and add garlic. Cook garlic 30 seconds stirring constantly. Add tomatoes basil salt and sugar and stir to combine. Reduce heat to low and simmer sauce until all tomatoes are broken down and it has slightly thickened, about 60 minutes, stirring occasionally. Divide sauce between two 9 x 13 pans.

2. Melt butter and Basil olive oil over low heat in a medium-size pot. When butter is melted, add flour and stir with a whisk to combine. Cook roux for 5 minutes stirring constantly with a whisk making sure all corners are covered. Add half the milk and whisk until thickened. Add the rest of the milk along with the salt, pepper and nutmeg. Whisk to combine thoroughly and simmer until thickened, whisking constantly. Once thickened, remove from the heat and add the Parmesan cheese and whisk until all cheese is melted. Divide the Béchamel in half reserving half for the top of the baked pasta. With the other half, make the stuffing.

3. Heat Basil Olive Oil in a large skillet over medium heat. Add the ground meat and cook until almost done. Add the spinach and continue to cook the mixture until wilted, add the seasonings, and shallots and continue cooking another few minutes. Remove from the pan and let cool slightly before squeezing any excess water from the mixture. Combine the spinach with half of the reserved Béchamel, goat cheese and Parmesan cheeses and stir to combine.

4. Preheat the oven to 350 degrees. Bring water and salt to boil in a large pot over high heat. Once rolling, add the pasta and stir thoroughly. Turn heat to medium and cook pasta for 7 minutes stirring often. Immediately drain pasta and shock in ice water. Drain from ice water and toss the partially cooked pasta with Fustini’s SELECT olive oil. Stuff the par-cooked pasta with the filling mixture (shells, use a 1-ounce scoop to fill the shell, cannelloni: pipe filling with a pastry bag). Place the stuffed pasta into the sauce and fill each of the 9 x 13 pans. This should have enough to form a full single layer in each pan. Divide the other half of the Béchamel between the two pans to cover the stuffed pasta making sure no pasta is exposed. Bake the pasta in the preheated oven until bubbly and brown, approximately 15 to 20 minutes. Serve immediately.