Friday, December 9, 2011

Lentil Ragout stuffed Jumbo Shells

It was Italian night at our house again, yum.

1 cinnamon stick
1/4 onion, skinned but left whole
1/2 cup dried lentils
3 1/2 tsp salt
1/2 package jumbo pasta
3 tbs olive oil
1 carrot peeled and diced
1 celery stick, diced
1/2 onion, diced
3 garlic cloves minced
1/4 cup red wine
1/2 tsp dried thyme
2 1/2 cups tomato puree
1/4 tsp cayenne

4 cups spinach (I can't believe I forgot!!) chopped
Toppers - optional
Parmesan reggiano and mozzarella (I used) or other cheese of your choice

Bring 3 quarts of water to a boil in a large pot. Then add noodles, cook for 12 minutes then move to a cookie sheet for cooling (make sure to separate)

In a separate pot bring 1 cup of water to a boil with the cinnamon stick and 1/4 whole onion. Once boiling add lentils, reduce to a simmer and cover cooking for about 25-30 minutes. When done remove and discard cinnamon and onion.

In another pan, or pot saute garlic, onion, celery and carrot in a bit of oil until tender 8-10 minutes. Then stir in wine and thyme and let reduce for a few minutes. Stir in cayenne and tomato puree and allow to heat for 10-15 minutes. Then add the lentils to this mixture heating for another 10 minutes or so. Stir in chopped spinach, which will wilt.

Preheat oven to 350*F

Layer  a 9x13 baking dish with a bit of sauce. Then begin to line up shells, filling with a bit of the sauce as you go. Then top with remaining sauce, and cheese (if using) and bake uncovered for about 30 minutes.

I was so pleasantly surprised. The sauce had SO MUCH flavor (even though I forgot the spinach). I will definitely be making the sauce again, more than likely in the same manor. I got two bean haters to eat lentils, and one of which (my mother) raved *grin*

1 comment:

  1. This was so good, my hubby asked her for the recipe, that was the very first time I have ever heard hi ask anyone for a recipe before!