Stuffed shells spinach ricotta (Print Version)
# Ingredients:
→ Pasta and Filling
01 -
25 jumbo pasta shells
02 -
500g of frozen spinach
03 -
500g of creamy ricotta cheese
04 -
2 large eggs (preferably organic)
→ Sauce and Cheese
05 -
400g of tomato sauce
06 -
60g of shredded mozzarella
→ Seasonings
07 -
Salt
08 -
Garlic powder
09 -
Pepper
10 -
Oregano
# Instructions:
01 -
Thaw the spinach by cooking it in a pan or microwaving. Once it's cooked, squeeze out as much water as you can.
02 -
Boil the pasta shells in unsalted water for 10 minutes. Drain them, then rinse with cold water to stop the cooking process.
03 -
Mix the drained spinach with the ricotta and eggs. Add salt and pepper to taste, and make any adjustments if needed after tasting.
04 -
Combine the tomato sauce with oregano, garlic powder, and some salt in a bowl. Adjust the seasoning according to what you prefer.
05 -
Start by preheating your oven to 200°C. Spread the sauce over the bottom of a baking dish. Fill each pasta shell with the spinach-ricotta mixture and place them in the dish. Sprinkle the shredded mozzarella on top. Bake for 20 minutes.
# Notes:
01 -
You can prepare the stuffed pasta ahead and keep it in the fridge until you're ready to bake.
02 -
If you'd like, swap the frozen spinach with fresh spinach.