b"Stuffed Shells BASS FAMILY CHIROPRACTICServes 4 Treatment and Rehabilitation forIngredients HeadachesNeck PainBack Pain 1 (12-ounce) box jumbo shells2 teaspoons kosher salt, plusSports/Gym-Related Injuries 1 pound (2 cups) ricottamore Disc ProblemsPinched Nervescheese teaspoon ground nutmeg Auto InjuriesPregnancy-Related Aches 1 (8-ounce) ball of fresh moz-Pinch of ground black pepper Most Insurance Plans Acceptedzarella, divided (half cut into 2 tablespoons unsalted buttersmall cubes, half ripped intoOur current hours are Mon - Fri 9 a.m. - 5 p.m. shreds)10 ounces mushrooms (anyWe are following CDC safety guidelines.DR. WAYNE BASS 1 cup basil leaves, finelykind), finely chopped TeleHealth Consultations available. chopped6 ounces baby spinach 491B Valley Street, Maplewood973-378-BASS (2277)BassFamilyChiro.comcup grated parmigiano reg-2 tablespoons olive oil giano or parmesan, plus more cup white wine (optional)3 garlic cloves, divided (1 1 (28-ounce) can crushedA memorable day ongrated on a microplane, 2tomatoes the water is closerminced) cup heavy cream than you think! 1 eggPinch of granulated sugarDirections1.Boil the shells: Bring a large pot of well salted water to a boil. Boil the shells for 8 minutes. They will be underdone. Drain and rinse with cold water. 2.Make the filling: In a large bowl, combine the ricotta, the cubed moz-zarella, basil, grated parm, 1 grated garlic clove, egg, salt, nutmeg and a pinch of black pepper. Set aside in the refrigerator.3.Melt the butter in a large oven proof pan or a large skillet. Add in the mushrooms and saut for 5 minutes until soft. Add in the spinach and cook until wilted, about 2 minutes. Season with salt. Turn off the heat and run a scissors through the mixture a few times to cut up any larger pieces of spinach. Scrape the vegetables into the bowl with the ricotta filling and mix well. 4.Make the sauce: Without cleaning out the pan, heat the olive oil overPhoto: Peter Glynnmedium heat. Add in the 2 minced garlic cloves. Cook for 2 minutes until the garlic is soft and just starting to brown. Pour in the white wine and scrape up any stuck-on bits. Pour in the tomatoes, season with a large pinch of salt and stir the sauce well. Cover and simmer for 15 to 20 minutes, stirring occasionally. Stir in the heavy cream and a small pinch of sugar. Turn off the heat and heat the oven to 350. 5.Stuff the shells: Spoon a heaping tablespoon of the filling into each shell and then nestle the shell, opening side up, into the sauce. Repeat until youve used all the filling. You may not use all the shells and thats OK. If youre using a separate baking dish, transfer the sauce into the baking dish before you start stuffing the shells.Need a moment of zen out of the 'burbs or NYC? 6.Sprinkle the shredded mozzarella evenly on top of the shells, followedBook a full or half-day guided fly fishing trip!by a little more parmigiano. Bake the shells uncovered for 30 minutes. Let cool for 10 minutes then serve. These make excellent leftovers too!We specialize in first-time fly fishers. Great one-on-one instruction andexploration. Give the gift that makes memories! Catch and release only.OliviaMackMcCoolisarecipedeveloper,cookbookauthor,foodstylist and local mom who lives in Maplewood. For more of her work and recipes, check out her website oliviamackmccool.com and follow along on Instagram s u b u r b a n f l y f i s h e r s . c o m@oliviamackmccool. food matters /27"