Ingredients:

Pasta: 3 servings of shells, water, salt

Tomato Sauce:

1 bottle of Mutti Tomato puree with basil, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tbsp red pepper flakes, 1 tbsp tomato paste, 1/3 cup diced white onion, salt & pepper, thyme, oregano, parsley, 1 -2 tsp sugar, fresh basil

White Sauce:

1 tbsp olive oil, 1 tbsp butter, 1/2 tbsp red pepper flakes, 2 cloves minced garlic, 3/4 cup heavy cream, 1 cup milk, 1-2 tbsp Wondra AP flour, salt & pepper, thyme, oregano, parsley

Toppings:

1/2 lb fresh ricotta, 1/2 cup washed mushrooms, 1 tbsp lemon juice, 1 clove minced garlic, 1 cup diced onions + bell peppers, 1/2 cup zucchini, sun-dried tomatoes, shredded mozzarella, Parmigiano Reggiano, a bunch of spinach

Prep Vegetables:

1. Remove stems from spinach.

   1. Chop finely

2. Dice onion, bell pepper, zucchini, mushrooms, & sun-dried tomatoes

Saute Vegetables:

1. Medium heat - add 2 tbsp olive oil to a pan.

2. Once heated, add in red pepper flakes.

3. After 1 minute, add spinach & 1/2 tbsp lemon juice.

   1. Once It starts softening, add in some minced garlic.

4. Cook until wilted.

5. Remove from heat.

6. Add mushrooms to the pot - medium heat.

   1. Immediately add 1/2 tbsp lemon juice.

7. Once the excess water evaporates, add in 2-3 tbsp oil.

   1. Add in the onions, bell peppers, & zucchini.

8. Once softened add minced garlic.

   1. Cook until It starts to slightly char - 5 mins.

Tomato Sauce

1. In a pot - medium heat - add 2 tbsp olive oil.

   1. Once It heats up, add red pepper flakes & garlic.

   2. After it is fragrant, add diced onions.

   3. Once softened, add tomato paste & fry for 1-2 min.

2. Add in the bottle of tomato puree.

   1. Season with fresh basil leaves, salt/pepper, thyme, oregano, sugar, parsley, red chili powder for extra spice

   2. Season to taste.

3. Cook on low heat for 15 min.

   White Sauce

1. Medium heat, add 1 tbsp olive oil & 1 tbsp butter.

2. Once melted, add minced garlic, fresh basil, & red pepper flakes.

3. After fragrant, add in 3/4 cup heavy whipping cream.

   1. Simmer & then add 1 cup of milk.

   2. Add seasoning - S&P, thyme, oregano, parsley

   3. Stir & slowly whisk in 1-2 tbsp Wondra AP flour

      1. Start with 1 tbsp and add more for thickness

      2. As the sauce cools It will thicken

4. Low heat for 5 min & remove.

Ricotta Mixture

1. Remove excess liquid from spinach

2. Add cooled spinach mixture to ricotta

3. Add in spices - S&P, red pepper flakes

4. Add to piping bag & store in fridge

Assemble

1. Boil noodles in salted water.

2. Turn the oven to 450 degrees.

3. Get a pan for the pasta.

   1. Spray the bottom of the pan

4. Cover the bottom with tomato sauce

   1. Add some white sauce as well

5. Once the pasta has boiled, layer the shells

   1. Drizzle more white sauce on the shells

   2. Add the sauteed veggies, + sun-dried tomatoes, some outside the shells, some in.

6. Add ricotta mixture.

7. Top with more tomato sauce, grated Parmigiano, and shredded mozzarella

8. Repeat.

9. Top with shredded mozzarella

   1. Cover pan with aluminum foil

   2. Bake in the oven for 10 min.

   3. Remove foil & broil until golden brown.

10. Let It cool & serve!