Don't you just want to dive into this skillet of fabulousness?! Two culinary concepts, one incredible marriage. Creamy, garlicky spinach, folded into zesty pasta marinara. Add a few chunks of fresh mozzarella on top and you're ready to sit down to a sensational feast.
I told my mom about the marriage of these two dishes (creamed spinach and pasta marinara) and she said, "Hmmm, interesting". I explained the flavor explosion... how well everything played off each other. The zesty marinara is the perfect partner for the rich cream. She responded, "I'm gonna try it". Sold. She'll be happy.
Enough of the sales pitch - you need to try this for yourself!
Pasta Shells with Creamed Spinach and Marinara
1 tablespoon olive oil
2-3 cloves garlic, minced
10 ounces baby spinach leaves
1/3 cup cream or half and half
Salt and ground black pepper
1 pound small pasta shells or any small pasta of choice
2 cups tomato sauce, from a carton or can
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
4-6 ounces fresh mozzarella, cut into small pieces
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the spinach and cook until wilted, stirring frequently to move the cooked leaves from the bottom of the pan to the top. Add the cream and cook for 1 minute. Season to taste with salt and pepper. Transfer the spinach to a bowl and set aside.
Meanwhile, cook the pasta according to the package directions. Drain and cover with foil to keep warm.
In the same skillet you used for the spinach, combine the tomato sauce, oregano, basil, and onion powder. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Fold in the cooked pasta and creamed spinach. Cook for 1 to 2 minutes to heat through. Season to taste with salt and pepper.
Arrange the mozzarella over top and serve hot.
Serves 4
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