RECIPES

Carmine Appice -Vanilla Fudge, Rod Stewart SPINACH AND RICOTTA STUFFED SHELLS

Famed percussionist Carmine Appice picked up some pointers from his friend and radio DJ Trevor Joe Lennon for this seriously satisfying stuffed shells dish. Carmine and Trevor recommend waiting until the shells are boiling to make the filling. Then, once the shells are cooked, they stuff each one with filling and top with the remaining tomato sauce. Bon appétit! 12 jumbo pasta shells 1 tablespoon extra virgin olive oil 1 medium onion, diced 2 cloves garlic, minced 4 cups fresh spinach 1 cup ricotta cheese 1 cup shredded mozzarella cheese ½ cup grated Parmesan cheese 1 large egg, beaten ½ teaspoon salt ½ teaspoon black pepper 1 ½ cups marinara sauce, divided 12 leaves fresh basil

1 Preheat oven to 350 degrees. 2 Cook pasta until al dente according to package directions. 3 In a large skillet, heat oil over medium, then add onion. Cook until tender, approximately 3-4 minutes. 4 Add garlic to skillet and cook for 1 minute. 5 Add spinach and cook until wilted, approximately 2 minutes. 6 Transfer the spinach mixture to a large mixing bowl and add ricotta, mozzarella, Parmesan, egg, salt, and pepper. Stir to combine. 7 Spread half of the marinara sauce on the bottom of an 8x8 or 9x9 baking dish. 8 Stuff pasta shells with spinach and cheese mixture, then place in the baking dish and cover with aluminum foil. 9 Top pasta shells with the remaining marinara sauce and bake for 45 minutes. 10 Remove from oven, let cool for 5 minutes before serving.

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