Home » Pasta » Baked Spinach & Ricotta Shells
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Ref: 232
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   350 g  Giant pasta shells
   2 tbsp  Olive oil 
   4 Garlic cloves, crushed
   1 Red chilli finely chopped
   400 g  Spinach chopped
   250 g  Ricotta cheese
   1 Lemon zest only
   60 g  Parmesan finely grated
   1/2 tsp  Salt
   1 tsp  Black pepper ground
   400 ml  Tomato passata
   1 tsp  Salt
   1 tsp  Black pepper ground
   1 tsp  Cater sugar


  Step 1
Cook the pasta shells salted water as per instructions, but drain when they are still a little al dente as they will cook more in the oven.
  Step 2
Heat the olive oil in a pan & gently cook the garlic & chilli for a few minutes, then stir in the spinach & cook until wilted, then stir in the ricotta & lemon zest, then salt n pepper mix well, set aside.
  Step 3
Mix all tomato sauce ingredients together in a bowl the pour into a baking dish shake to even out, use a teaspoon to pack each shell with the spinach & ricotta mixture, then put on top of the sauce, making sure the shells are evenly spaced apart, dot any left-over mixture on top.
  Step 4
Sprinkle over Parmesan & bake for 20-25 minutes or until bubbling & golden in a pre heated oven at 190'c.

Suggestion & Tips

You could add some herbs to the tomato sauce.
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