“Welcome to a culinary adventure where flavors mingle in perfect harmony.”
– 2 tbsp olive oil – 1 clove garlic – 750 ml tomato puree – 2 tbsp tomato paste – 1 tsp Italian seasoning – salt and pepper to taste – 3 fresh basil
– 500 g Ricotta – 80 g Spinach chopped, steamed or frozen – 2 tbsp Breadcrumbs – 3 tbsp Parmesan cheese – 2 Egg – Salt and pepper to taste
– 200 g Jumbo Pasta Shells – Salt to taste – 2 tbsp Olive oil for bottom of baking dish – 1 cup Pasta Water reserved
Make your tomato sauce or buy your favorite marinara sauce. Warm it up and place it to the side.
Combine all ingredients for cheese filling in a bowl and mix well. Prepare your baking dish by greasing it with olive oil. Add a cup of pasta water and ½ cup of sauce to the water.
Cook your pasta shells until 70% cooked, remove from water and set aside. Use a spoon to fill the jumbo pasta shells and set inside baking dish.
Pour the reserved tomato sauce over the shells. The shells should almost be submerged in the sauce. Cover with foil and place in oven for 30 to 40 minutes.
We hope you enjoyed this culinary journey through the world of Spinach and Ricotta Stuffed Pasta Shells. May this recipe bring joy to your kitchen and delight to your taste buds.