Pasta shells filled with spinach and ricotta cheese
Rate this recipe!
Overall rating 00 ratings
nutmeg (freshly ground)
black pepper (freshly ground)
cheese (mixed, grated; cheddar and mozzarella)
tomato sauce (passata) *
Parmesan cheese (to sprinkle when serving)
1. Cook the pasta for about 5 min until the shells are becoming bigger and easy to fill. I would recommend to cook them half way so if the pack says 10 min you cook them for 4-5 min. Keep an eye on those so they are not overly cooked. (See recipe notes for some tips)
2. Wash the spinach and cook for 2 minutes in a frying pan with a sprinkle of water or milk if you want, a pinch of salt, one of pepper and some freshly ground nutmeg. When finish turn heat off and set aside to cool.
3. In a separate bowl mix the ricotta cheese with 3/4 (180g) of the grated cheese, another pinch of nutmeg and add the spinach. Mix well.
4. Preheat oven at 180 C.
5. Prepare the baking dish (20cm x 30cm) and start filling the shells with roughly about a tbsp of cheese and spinach mixture until you have finished all shells and the cheese.
6. Pour over (evenly) the tomato sauce and place in the preheated oven. Bake for 25-30 minutes at 180 C.
7. Half way through, take the dish out and sprinkle the remaining (90g) of the grated cheese. Place back in the oven and bake till nice and golden brown.
8. When finish baking take out of the oven and serve with a light sprinkle of Parmesan on top. Enjoy!! It is..... Delicious ?!!
sprinkle withcheese. Stir in spinachand garlic. salt and pepper. add cheeses, stirring until combined. Preheat oven to 375°F Spray an 8x4 inch loaf pan with cooking spray. In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes until lightly browned. 1/3 cup thawed and drained frozen chopped spinach. 2/3 cup smooth 5% fat ricottacheese. 1 ounce light cream cheese. 1 tablespoon grated parmesan cheese. 2 teaspoons grated parmesan cheese
Mix the remaining soft cheesewith the mushrooms and spread the mix over the baked omelette. Last year I was selected to be one of the ShortcutEggsperts with British Lion Eggs, and was delighted to continue being part of the panel for this year