Ricotta & Spinach Stuffed Pasta Shells with Lemon Zest

When it starts warming up outside, okay, when is starts getting hot outside, food can become a bit harder to think about. Suddenly the stews, baked goodies & hearty pasta dishes you enjoyed so much last season just don't sound appetizing. Yet somehow gazpacho & salads just don't cut it when it comes to a big family dinner. Enter the lemon. Toss a bit of lemon zest in just about anything & it seems to instantly lighten the dish. I've always loved lemon with pasta so I thought I'd try a twist on cool weather classic stuffed pasta shells with bright lemon swapped out for heartier tomato sauce. 

Ricotta & Spinach Stuffed Pasta Shells with Lemon Zest, seves 6

36 pasta shells (typically 1 box)

2 c. whole milk ricotta cheese

2 c. frozen spinach, thawed & squeezed of excess water

1 c. grated parmesan cheese, a bit reserved for garnish

1 egg, lightly beaten

1 bunch flat leaf parsley, minced, a bit reserved for garnish

1 tsp. dried basil

4 cloves garlic, minced

zest of 2 lemons, a bit reserved for garnish

1 tbsp. olive oil

salt & pepper to taste

Prepare the shells according to package directions. Meanwhile, preheat the oven to 350F. While the oven is heating combine the ricotta, egg, dried basil, spinach (squeezed of excess water*), garlic, & most of the parmesan, parsley & lemon zest. Salt & pepper to taste. Evenly coat the bottom of 9 x 13" baking dish with olive oil. Stuff each shell with the cheese mixture. Arrange stuffed side up & top with the remaining parmesan.

Bake for 30 minutes or until the top begins to turn slightly golden. If you find the shells are cooking too quickly cover them loosely with foil.

Garnish with remaining lemon zest & parsley & serve hot.

*There are a few ways to squeeze the water from frozen spinach. You can either put the spinach in a mesh strainer & press it with the back of a spoon or put the spinach in a cheese cloth or old (clean!) dish towel & wring it with your hands. I find the cheese cloth method to be much easier but it will likely turn you cloth or towel green!

Blackberry Julep

I've always been such a sucker for a mint julep. Mint, bourbon, a tiny bit of sugar, loads of crushed ice, what could be wrong with that!? It's like a snow cone for grown ups! But too many places make a really sad something-or-other masquerading as a julep. Bourbon, ice ... simple syrup ... sweet & sour mix ... maybe a mint leaf? It's just not the sort of thing your order out unless you know they'll get it right. Many a boozy brunch has been spent here because they get it so right. So, being more than 1,000 miles from my favorite drink I thought I'd try out my own twist on the classic at home.

Blackberry Julep, makes 1 drink
6 - 8 mint leaves, a few reserved for garnish
2 blackberries
1 tsp granulated raw sugar
1/2 c. bourbon (I prefer Bulleit)
crushed ice

*If you like it extra minty you can make a mint simple syrup by combining 1/4 c. water, 1/4 c. white sugar & a few tablespoons of roughly chopped mint & simmering until the sugar is dissolved. Let it cool & strain it. It will keep well in the fridge for up to a week.

In a cocktail glass add the sugar, mint & blackberries. Muddle until the mint & blackberries are crushed & the sugar is largely absorbed. Fill the glass with crushed ice. Pour the bourbon over the ice & add a splash of your mint syrup, if using, & garnish with remaining mint.