I love corn and we had some left over ears that we had to get eating right away, so here is a great recipe to use up those last few ears of corn or in the winter when you need a hearty meal and you can substitute frozen corn.
Jumbo Shells-I used about 1/2 of the box or about 20 shells)
1/4 to 1/2 cup of white wine-I used a Pinot Gris
16oz of tomatoes-I used cherry and baby heirloom tomatoes
12 oz can of tomato paste
1 cup cooked spinach
15 oz of Ricotta cheese
4 ears of corn (or about 2 cups)
8 oz feta cheese
8 oz Italian or mozzarella cheese
1 jar of artichoke hearts
9 x 13 pan lightly greased
-Preheat oven to 375 degrees
-Cut the tomatoes (how small you cut them depends on how chunky you want your sauce) and the artichokes then place in a large bowl.
-Add the white wine to the bowl with the tomatoes and artichokes and set aside.
-Set 2 pots to boil, 1 for the corn and 1 for the shells (Add a little olive oil to the pot for the shells). After they are brought to a boil, add the corn and shells and cook until tender.
-Mix the ricotta cheese, feta cheese, eggs and spinach together in a bowl and set aside.
-Take the tomatoes and artichoke mix and simmer in a pot until the tomatoes are soft, then add in the tomato paste and Italian seasoning to taste and mix until it bubbles, then remove from heat.
-drain the corn and use a sharp knife to remove the corn from the cob (I use a Kyotsu knife). Add the corn to the cheese mixture.
-Drain and rinse the shells
-Spread a soup ladle nor two worth of sauce on the bottom of the pan.
-Stuff the shells with approximately 2 Tablespoons (I did not really measure it out, just eyeballed it) worth of the cheese, spinach and corn mixture and place in your pan
-Cover the shells with the remaining sauce
-Cover with foil and place in the oven for 30 minutes
-Remove the foil, sprinkle with shredded cheese and place back in the oven for 30 more minutes.