Spinach & Ricotta Stuffed Shells

Jun 21

SERVES FOUR
PREP TIME: 15 MINUTES
COOKING TIME: 30-40 MINUTES

1 PACKET JUMBO PASTA SHELLS

1 TBSP OLIVE OIL

2 GARLIC CLOVES, MINCED

4 GENEROUS CUPS SPINACH, ROUGHLY CHOPPED

2 TBSP FRESH BASIL, ROUGHLY CHOPPED

300G RICOTTA CHEESE

1 CUP SHREDDED MOZARELLA CHEESE

1/2 CUP GRATED PARMESAN, PLUS MORE FOR SERVING

1 EGG

1 TBSP DRIED OREGANO OR ITALIAN HERBS

SALT & PEPPER TO TASTE

1 1/2 CUPS PASTA SAUCE - I USED THE BRAND SUGO

SHARP KNIVES

POT FOR PASTA

GARLIC MINCER

BAKING DISH/TRAY

FRY PAN

COLANDER

BEGIN BY PREHEATING THE OVEN TO 180 DEGREES CELSIUS
COOK PASTA ACCORDING TO PACKET INSTRUCTIONS. DRAIN AND SET ASIDE
HEAT A FRY PAN OVER MEDIUM HEAT WITH OLIVE OIL AND ADD GARLIC. LET IT BROWN FOR A MINUTE OR TWO AND ADD SPINACH. LET THE SPINACH WILT FOR AROUND 3-4 MINUTES BEFORE REMOVING PAN FROM HEAT
IN A LARGE MIXING BOWL, STIR TOGETHER SPINACH, THE CHEESES, EGG, BASIL AND SALT & PEPPER AND DRIED HERBS
POUR HALF OF THE PASTA SAUCE INTO THE BOTTOM OF THE BAKING DISH. STUFF EACH PASTA SHELL WITH A GENEROUS AMOUNT OF THE SPINACH AND RICOTTA MIX AND PLACE IN THE TRAY
TOP WITH REMAINING SAUCE AND BAKING IN THE OVEN COVERED IN FOIL FOR 20-25 MINUTES. REMOVE THE FOIL AND CONTINUE BAKING FOR ANOTHER 10-15 MINUTES OR UNTIL THE SAUCE BEGINS TO BUBBLE
SERVE WITH A GENEROUS DUSTING OF PARMESAN, FRESH BASIL AND SALT & PEPPER TO TASTE!

Meatball Pasta