Description
These Spinach and Ricotta Stuffed Pasta Shells are a flavorful and comforting dish that’s perfect for a cozy dinner. Jumbo pasta shells are filled with a creamy mixture of spinach, ricotta, and parmesan cheese, then baked in a rich tomato sauce until bubbly and delicious. This vegetarian recipe is easy to make and sure to impress!
Ingredients
Units
Scale
Pasta Shells:
- 200 g jumbo pasta shells
Spinach Mixture:
- 1 Tbsp oil
- 200 g fresh spinach, roughly chopped
- 3 cloves garlic, finely chopped
- 250 g ricotta cheese
- 100 g vegetarian parmesan-style cheese, finely grated
- 1 egg
- 1 tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
Additional:
- 250 g 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 shells do not interlock for even cooking.
- Prepare the Spinach Mixture: Sauté spinach and garlic in oil until wilted. Combine with ricotta, parmesan, egg, nutmeg, salt, and pepper.
- Assemble: Spread tomato sauce in a baking dish. Stuff cooked pasta shells with spinach mixture and place in the dish. Top with remaining sauce and parmesan.
- Bake: Cover and bake at 190°C for 20-25 minutes until heated through. Serve with fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 80mg
