Broccoli Rabe Stuffed Shells

• 8 -10 jumbo pasta shells
• 1 bunch broccoli rabe, blanched briefly in boiling water and divided
• 4 tablespoons extra virgin olive oil, divided
• 3 cloves garlic, finely chopped and divided
• 4 tablespoons freshly shaved pecorino, divided
• 2 teaspoons lemon juice
• 2 tablespoons ricotta
• 1 cup vegetable stock, divided
• 1/2 cup white wine
• 2 tablespoons hot cherry peppers, chopped
• 2 tablespoons butter
• 2 teaspoons pine nuts
• 2 teaspoons raisins
• 2 teaspoons parsley, chopped
• 2 tablespoons breadcrumbs, toasted

1. Preheat oven to 350F.
2. Cook the jumbo pasta shells al dente, according to package directions.
3. Drain and set aside.
4. To make the pesto, combine half the bunch of broccoli rabe, 2 tablespoons of extra virgin olive oil, 2 cloves of garlic, 2 tablespoons of pecorino and the lemon juice in a food processor.
5. Pulse until coarsely chopped.
6. Transfer the pesto to a mixing bowl.
7. Fold the ricotta into the pesto and stuff into four or five cooked shells.
8. Transfer the shells to a baking dish and heat in oven with half the vegetable stock for 5 minutes.
9. Meanwhile, to make the pan sauce, combine the remaining broccoli rabe, extra virgin olive oil, garlic and vegetable stock with white wine, hot cherry peppers, butter, pine nuts, raisins and parsley in a large skillet.
10. Cook until the broccoli rabe is heated through.
11. Take the pan sauce and place in the center of the serving dish, leaving some liquid for basting.
12. Remove the stuffed shells from the oven and place around the pan sauce.
13. Baste the shells with the remaining pan sauce and sprinkle the remaining pecorino and toasted breadcrumbs on top.

jumbo pasta shells, broccoli rabe, extra virgin olive oil, garlic, freshly shaved pecorino, lemon juice, ricotta, vegetable stock, white wine, hot cherry peppers, butter, nuts, raisins, parsley, breadcrumbs

Taken from www.foodrepublic.com/recipes/broccoli-rabe-stuffed-shells-recipe/ (may not work)