Spinach and Tomato Baked Shells

This dish is a great way to use up your fresh herbs and tomatoes as the summer months wind down. It's loaded with nutrients and great for entertaining, or just an evening in. Enjoy!

Spinach and Tomato Baked Shells
Prep Time: 20 min
Total Time:  1 hour
Serves 4-6

Ingredients:

• 1 16oz package of whole grain pasta shells (or any short-cut pasta)
• 3lbs fresh tomatoes, cored and quartered
• 1 large carrot, peeled and quartered
• 3 cloves garlic
• 1 handful fresh basil leaves (about 8-10 leaves)
• 2 tsp fresh oregano leaves
• 2 cups grated mozzarella
• 2 cups chopped, fresh spinach
• 3 tbsp grated Parmigiano Reggiano
• 1 tsp salt
• 1/2 tsp pepper

Recipe:
Preheat oven to 350º. Cook pasta in salted water according to package directions for 1/2 the cooking time (i.e. if the package says 9 minutes, cook the pasta only 4-5 minutes). The pasta will continue to cook in the oven with the water from the tomatoes.

While pasta is cooking, pulse the garlic and carrot in the blender or food processor. Add the tomatoes, basil, oregano, salt and pepper and blend until a smooth/slightly chunky texture is achieved. Drain the pasta well, add back to the pot and combine with tomato sauce, chopped spinach, and 1 1/2 cup mozzarella. Pour pasta into a 9x13 baking dish, top with remaining mozzarella and Parmesan. Bake for 30-40 minutes, until pasta is fully cooked and the top is a light golden brown.