LAMB FILLED PASTA SHELLS with Red Sauce

By pat1908

A great one from Samuel, enjoyed here in Sept 13 along with a hearty Greek salad loaded with Black Olives. 8 shells each and the salad with Feta makes a hearty meal.

This recipe serves 3 nicely.

Ingredients

• 1 . A Greek Salad with 121 Black Olives
• 2 . 1 1/4 lbs ground (minced) lamb. Buy at the Commissary or order from Frys, 623-486-0120, 7455 W Cactus Rd, Peoria
• 3 . 3 garlic cloves peeled and minced
• 8 oz spinach, stemmed and coarsly chopped
• 2 tspn grated lemon zest
• 3 1/2 oz feta cheese cut into 1/4 inch cubes
• 6 qt water
• 1 TBSPN salt
• For 3 people, around 24-27 jumbo pasta shells, 8-9 per person
• 3 TBSPN pine nuts, roasted (see page 297 of Pasta cookbook if needed)
• FOR THE RED SAUCE
• 1 . 1 cup, 8 oz, canned tomato sauce
• 2 . 1/2 cup, 4 fl oz, Chicken stock
• 3 TBSPNs fresh lemon juice
• salt and freshly ground pepper

Preparation

Step 1

NOTE: the shells can be prepared and stuffed several hours in advance and then baked before serving.

1. Make the Red Sauce:
In a heavey saucepan over med-low heat, comibine the tomato sauce, chicken stock, lemon juice and salt and pepper to taste. Bring to boil, remove from heat and stir well.

2. In a lg frying pan over med heat, cook the lamb, breaking it up with a fork until it is no longer pink. Drain off any excess fat and return the frying pan to the heat. Add the garlic and spinach, cover and cook until the spinach is wilted. 3-4 mins. Cool to room temp, ad the lemon zest and feta cheese and toss to mix well.

3. In a lg pot over high heat, boil water and cook the past shells as desired, meaing al dente. Drain and rinse in cool water and drain again.

4. Fill each pasta shell and place in a baking dish, top with half the red sauce adn the pine nuts.

5. Bake until heated thru, but not brown, around 15 mins. Meanshile, heat the remaining red sauce.

6. Serve by putting evey thing on Richard's plate, add red sauce.