Description
These Spinach and Ricotta Stuffed Pasta Shells are a delicious and comforting meal that the whole family will love. Tender pasta shells are filled with a creamy spinach and ricotta mixture, baked in a flavorful tomato sauce, and topped with melted cheese. Serve these hearty stuffed shells with a sprinkle of fresh herbs for a satisfying dinner.
Ingredients
Units
Scale
Pasta Shells:
- 200 g (~ 7 oz) pasta shells
Spinach and Ricotta Filling:
- 1 Tbsp oil
- 200 g (~ 7 oz) fresh spinach, roughly chopped
- 3 cloves garlic, finely chopped
- 250 g (~ 1 cup) ricotta cheese
- 100 g (~ 1/2 cup) finely grated vegetarian parmesan-style cheese
- 1 egg
- 1 tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
Other:
- 250 g (~ 1 cup) good quality tomato pasta sauce
- Fresh parsley or basil, to serve (optional)
Instructions
- Boil the Pasta Shells: Cook pasta shells in boiling water until al dente. Ensure they do not interlock. Drain and set aside.
- Prepare the Spinach and Ricotta Filling: Sauté spinach and garlic in oil until wilted. Combine with ricotta, parmesan, egg, nutmeg, salt, and pepper.
- Assemble the Dish: Spread tomato sauce in a baking dish. Fill each pasta shell with spinach and ricotta mixture. Arrange shells in the dish. Top with remaining sauce and parmesan.
- Bake: Cover and bake at 190°C for 20-25 minutes until heated through and cheese is melted.
- Serve: Garnish with fresh herbs and enjoy!
Notes
- You can customize the filling by adding herbs or spices of your choice.
- Leftovers can be refrigerated and reheated for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg
