This Spinach and Ricotta Stuffed Pasta Shells Recipe tastes every bit as good as it looks. The flavors are superb and the great news, it’s easy to make.
This is the ultimate when it comes to comfort food and you can serve it with a crisp salad, veg or a side of garlic bread.
Spinach And Ricotta Stuffed Pasta Shells Ingredients:
- 14oz (400g) jumbo pasta shells
- 2 cups (500g) ricotta cheese
- 9oz (250g) fresh baby spinach
- 2oz (60g) freshly grated parmesan cheese
- 7oz (200g) baby mozzarella balls
- 1 onion, chopped
- 3 garlic cloves, minced
- 28oz (800g) good quality tomato sauce
- 1 + 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly ground nutmeg
- 1 cup (110g) mozzarella or other cheese to sprinkle on top
Spinach And Ricotta Pasta Shells Video
The video we are sharing is from The Cooking Foodie on Youtube. It’s very easy to follow along with and you will learn a few tricks along the way. In order to get the best possible result, we highly recommend that you view it. To watch, click Play above ^
Stuffed Spinach And Ricotta Stuffed Pasta Shells Recipe
via The Cooking Foodie
Fill a large pot with water, add 1 teaspoon of salt and bring to a boil.
In the meantime heat 2-3 tablespoons of olive oil. Add your chopped onions and sauté for 3-4 minutes. Add your garlic and sauté for a further 2 minutes.
Next, add your fresh spinach to the pan and cook. Stir occasionally until the leaves begin to wilt. This should be about 5 minutes.
Drain the liquids from the pan and allow to cool. Next, chop the spinach mixture and transfer it to a large bowl.
Into the same bowl add your ricotta cheese, grated parmesan cheese, salt, pepper, nutmeg and mix well. Transfer the mixture to a piping bag.
When the water is boiling add your pasta. Cook your pasta according to the packet directions and it’s al dente’. Drain your pasta and pop it in a bowl of cold water.
Preheat your oven to 360F (180C).
Pour 1/2 a cup of the tomato sauce mixture into the base of the baking dish. Using your piping bag, stuff each pasta shell with the spinach and ricotta mixture.
In a large baking dish, carefully arrange the pasta shells in a single layer, with the open side facing up.
To each stuffed pasta shell add one baby mozzarella ball. Pour the remaining tomato sauce on top of the pasta shells. Over the mixture sprinkle cheese and cover with foil.
Bake for 20 minutes in the oven. Remove the foil and bake for a further 10-15 minutes or until the top is golden. Be careful not to overcook or burn.