Spinach and Ricotta Stuffed Shells
A great midweek dinner which looks impressive with minimal effort! Spinach and Ricotta Stuffed Shells will be on the table in 30 minutes and enjoyed by all.
Yield: 4 People
Calories: 516kcal
Equipment
Ingredients
- 200 grams (7oz) Large pasta shells
- 285 grams (10oz) Frozen Spinach Defrost and squeeze excess water from spinach
- 250 grams (1cup) Ricotta
- cinnamon pinch
- 180 grams (¾ cup) mozzarella grated
- pepper to taste
Pasta Sauce ingredients ( or buy shop bought)
- Spray Oil we used Fry light
- 1 Shallot chopped
- 1 teaspoon Garlic Puree
- 1 tablespoon Sundried Tomato Puree
- 500 grams (2 cups) Passata
- 1 tablespoon mixed herbs
- sherry or balsamic vinegar splash
- pepper to taste
Instructions
- Preheat Oven at 190°C fan
- Cook the Large pasta shells to the packet instructions. Meanwhile make your sauce.200 grams (7oz) Large pasta shells
- Spray oil the cooking pot over medium heat, cook the chopped shallot until soft and browned.Spray Oil, 1 Shallot
- Add Garlic Puree, Sundried Tomato Puree, Passata, mixed herbs, sherry vinegar, and black pepper. Stir and leave to simmer whilst stuffing the shells.1 tsp Garlic Puree, 1 tbsp Sundried Tomato Puree, 500 grams (2 cups) Passata, 1 tbsp mixed herbs, sherry or balsamic vinegar, pepper
- Mix together Spinach, Ricotta, a pinch of cinnamon and season to taste.285 grams (10oz) Frozen Spinach , 250 grams (1cup) Ricotta, cinnamon, pepper
- Drain the shells and use the Ricotta and Spinach mixture to fill each shell.
- Place the sauce at the bottom of a casserole dish/desired cooking dish and place the stuffed shells on top.
- Sprinkle the mozzarella cheese over the shells and bake in oven for 10 mins/ until the cheese is melted.180 grams (¾ cup) mozzarella
Nutrition
Calories: 516kcal | Carbohydrates: 56g | Protein: 28g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 427mg | Potassium: 1027mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9659IU | Vitamin C: 19mg | Calcium: 482mg | Iron: 5mg