Ingredients

For the tomato sauce:

• 3 tablespoons extra virgin olive oil
• 4 large garlic cloves, minced
• 1 cup grated yellow or Vidalia onions
• One 6-ounce can tomato paste
• 1/2 cup red wine
• One 28-ounce can whole tomatoes, preferably San Marzano
• 1/2 teaspoon dried oregano
• Pinch of sea salt, more to taste

For the shells:

• 1 pound jumbo pasta shells
• 2 teaspoons sea salt
• 1 pound mozzarella
• 1 pound ricotta cheese
• 2 cups freshly grated Parmigiano-Reggiano cheese, divided use
• 1 cup cooked spinach, well chopped
• 2 tablespoons extra virgin olive oil, plus more for baking 
• 1 egg, beaten
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Make the sauce: Heat a large saucepan. When hot, add the olive oil, garlic, and onions, and sauté until soft but not browned. Push the vegetables to the outside of the pan and add the tomato paste in the center. Sauté the paste until it browns, to release its flavors. Deglaze the pan with the red wine, then add the tomatoes, oregano, and salt. Use a potato masher to gently crush the tomatoes. Simmer for 20 minutes (or more) while you prepare the shells. 

Step 2

Make the stuffed shells: Bring a large pot of water to a rapid boil and add the shells and the salt. Cook according to package directions for al dente (don’t overcook, as the shells will soften more in the oven). 

Step 3

While the shells are boiling, line a rimmed sheet pan with parchment paper and set aside. Preheat your oven to 375°F. Cut the mozzarella into small cubes. Place the cubes in a large bowl along with the ricotta, 1 cup grated Parmigiano-Reggiano, spinach, olive oil, egg, oregano, nutmeg, and black pepper; mix thoroughly. 

Step 4

Drain the shells, place them on the prepared sheet pan, and use a small spoon to stuff them with the spinach-cheese mixture. Lightly coat a large round or rectangular baking dish with olive oil and add three-quarters of the sauce; use an offset spatula to spread it out evenly. 

Step 5

Place the filled shells in the baking dish in a festive pattern, brush the tops of the shells lightly with olive oil, and cover with the rest of the Parmigiano-Reggiano. Bake for 30 minutes or until the cheese topping is thoroughly melted and slightly browned. Serve with the rest of the tomato sauce on the side.

Ingredients

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons sweet paprika
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound dry sea scallops
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup white wine or clam juice
• 2 tablespoons butter
• 2 cups cooked farro
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Mix the onion powder, garlic powder, paprika, salt, and pepper in a pie plate. Heat a large skillet. While the pan is heating, pat the scallops with a paper towel and dredge in the spice mixture. When the pan is ready, add the olive oil and the scallops. Sear the scallops until browned and crispy on the edges, about two minutes on each side, then transfer them to a dish. 

Step 2

Add the minced garlic to the pan and sauté until soft, about 3 minutes. Deglaze the pan with the wine or clam juice and add the butter, swirling it until it melts into the pan juices. Add the cooked farro and toss to coat. Sprinkle with the parsley. Mound equal amounts of the farro on 4 plates and add equal amounts of scallops.