“Welcome to a culinary adventure where flavors mingle in perfect harmony.”
- Anonymous
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Yield
4 people
Type
Vegetarian
Time
60 minutes
Level
Beginner
How to
Sauce
– 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
Filling
– 500 g Ricotta – 80 g Spinach chopped, steamed or frozen – 2 tbsp Breadcrumbs – 3 tbsp Parmesan cheese – 2 Egg – Salt and pepper to taste
Pasta
– 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.
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1
1
2
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.
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3
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.
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4
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.
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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.