Spinach

Eat Your Greens

Origin

Spinach is native to Persia and was introduced to China in the seventh century. It was brought to the United States around 1806.

Cream of the Crop

California is the top producer of spinach in the US. It comes in three different varieties: savoy, semi savoy, and flat-leaf.

Art History

During medieval times, the green pigment extracted from spinach was used as ink for artwork.

Spinach-Stuffed Shells

Recipe by Danielle Renov

For all the spinach and cheese combo lovers out there (you know who you are), this one’s for you!

SERVES 6

• 1 12-oz (340-g) box jumbo shells, parboiled (see note)
• 2 cups shredded mozzarella cheese
• 1 Tbsp butter, cut into tiny pieces

Sauce

• 2 Tbsp butter
• 2 Tbsp flour
• ½ tsp kosher salt
• ¼ tsp coarse black pepper
• ¼–½ tsp ground nutmeg
• 2½ cups milk
• ½ cup heavy cream
• ½ cup grated Parmesan cheese (optional)

Shell Filling

• 1 32-oz (900-g) bag frozen spinach
• 1 cup ricotta cheese
• ¼ tsp crushed red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• ¼ cup tomato sauce

To make the sauce: Set a medium pot over medium heat and add butter and flour. Stir constantly for 4–5 minutes until mixture is a light golden brown. Add salt, pepper, and nutmeg. Continue stirring and slowly add in milk and heavy cream, 1/4 cup at a time. Use a whisk to break up any lumps. Keep stirring until tiny bubbles form around the edge of the pot. Add Parmesan cheese, if desired, and stir for an additional minute. Remove from heat.

Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33-cm) baking dish.

Pour a third of the sauce on the bottom of the dish. Place all the filling ingredients in a large bowl and mix well to combine. Put mixture into a piping bag or ziplock bag. Snip off the corner of the bag and pipe filling into the shells. Place shells in a single layer onto the sauce in the dish. Cover all the filled shells with the remaining sauce. Sprinkle the top with mozzarella cheese and place tiny pieces of butter over the cheese.

Bake uncovered for about 35 minutes, until the top is golden and bubbly. Allow to cool for 8 minutes before serving.

Note: For an alternative to the shells, you can use cannelloni or lasagna noodles. To save yourself the step of parboiling, use oven-ready pasta.