¿Necesitas un descanso de los espaguetis? Prueba estas increíbles conchas de pasta rellenas de espinaca y ricota.
Category
Dinner
Servings
6
Prep time
40 minutes
Cook time
40 minutes
Need a break from spaghetti? Try these epic spinach and ricotta stuffed pasta shells.
Ingredients
- 6 cloves garlic, crushed
- 4 tbsp olive oil
- 700g jar tomato passata
- small bunch basil
- 1 packet of large pasta shells (Conchiglioni)
- 300g baby spinach
- 400g ricotta
- 1/6 of a nutmeg, finely grated
- 40g grated Pecorino
- 1 ball fior di latte
- 1 egg
- salt and pepper to taste
Directions
Bring a large pot of salted water to a boil. Preheat the oven to 180°C (160°C fan).
- In a pan over medium heat, add olive oil, garlic and a pinch of salt. Cook for 2-3 minutes until fragrant.
- Add tomato passata and a small bunch of basil to the pan. Simmer for 10 minutes.
- Cook pasta shells in the boiling water for 2-3 minutes less than package directions. Drain well and leave to cool for 10 minutes (don’t rinse under cold water).
- In a pan over medium heat, add 2 tablespoons olive oil and saute the spinach with a little salt. Once cooked, leave to drain.
- In a bowl, mix baby spinach, ricotta, nutmeg, pecorino, egg, salt, and pepper.
- Fill each pasta shell with the spinach and ricotta mixture.
- Pour 1/2 the tomato sauce into a baking dish. Place the filled pasta shells on top of the sauce.
- Top with the leftover tomato sauce, some more pecorino then fior di latte and bake for 20-25 minutes until golden brown.
- Enjoy!
