Spinach, Ricotta Cheese, Parmesan, Mixed Nut Filling Gigantic Shells.

Oh yes pasta!! My favorite dish. I can have it for breakfast, lunch and dinner every day. There were some guests on Epiphany Lunch who do not eat Escargot (Snails) so I had to think of something they like. I had a freshly opened package of giant shells and used 12 of them to make two oven proof plates for their appetizers.....








Ingredients:
Serves 2 persons.

-  12 shells parboiled 6 minutes and well strained.



-  1 kg fresh baby spinach leaves half cooked.
-  200 gr. cottage cheese, Ricotta if you can find.
-  200 gr. finely grated parmesan cheese.
-  50 - 75 gr. roughly chopped wall nuts.

Method: 
-  Separate shells individually and turn them inside out to give you a nice open space to fill.


-  Place 6 shells in oven proof plates.

 -  Blend in a conventional blender the well strained parboiled spinach, cottage cheese and parmesan to a thick paste.


-  Stir in wall nuts by hand.


-  Fill each shell using two spoons (one to fill the other to push filling off the first spoon into the shell).


-  Top with some of the Bourguinon (Escargot) butter you have already prepared for the snails.
-  Add some cream in each shell.
-  Add salt and freshly ground pepper to taste.
-  Broil till butter is melted, cream bubbly, and the rims of the pasta shells are golden and crunchy.
Serve as an appetizer.
 Enjoy!
Stelio   

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