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Stuffed Shells with Spinach and Ricotta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650
A delicious baked pasta dish filled with spinach and creamy ricotta, topped with mozzarella and herbs.

Ingredients

Oil

  • 1 tbsp olive oil

Onion

  • 1 medium brown onion ((150g) (finely chopped))

Garlic

  • 2 cloves garlic ((minced))

Dried oregano

  • 1 tbsp dried oregano

Balsamic vinegar

  • 1 tbsp balsamic vinegar

Tomato paste

  • 1 tbsp tomato puree (paste)

Sea salt

  • ¼ tsp sea salt

Black pepper

  • ¼ tsp cracked black pepper

Canned tomatoes

  • 2 14.5 oz cans diced/chopped tomatoes ((400g each))

Pasta shells

  • 21 large pasta shells

Olive oil

  • ½ tbsp olive oil

Spinach

  • 6 ½ packed cups spinach ((200g))

Ricotta

  • 1 cup ricotta ((1 x 250g tub))

Mozzarella

  • ⅔ cup grated mozzarella ((1 x 140g ball) (grated))

Garlic

  • 1 clove garlic ((minced))

Basil leaves

  • a small handful basil leaves ((finely chopped + more for garnish))

Parmesan style cheese

  • ¼ cup vegetarian parmesan style cheese ((50g) (finely grated + more for serving))

Nutmeg

  • ¼ tsp grated nutmeg

Instructions 

  • Sauté onion and garlic in olive oil until softened.
  • Add tomatoes, tomato paste, oregano, salt, pepper, and vinegar; simmer for 15 minutes.
  • Cook pasta shells until al dente; drain and set aside.
  • Mix spinach, ricotta, garlic, basil, Parmesan, nutmeg, and half the mozzarella; stuff shells with mixture.
  • Arrange shells in a baking dish, top with remaining mozzarella and Parmesan, bake at 180°C (350°F) for 20-25 minutes.

Notes

For extra flavor, garnish with fresh basil before serving.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Pasta, ricotta, spinach