Spinach & Ricotta Stuffed Shells
Classic jumbo pasta shells filled with a creamy mixture of ricotta, fresh spinach, garlic, and herbs, baked in tomato sauce and topped with melted mozzarella and Parmesan.
This dish features jumbo pasta shells generously filled with a rich mixture of ricotta cheese, chopped fresh spinach, minced garlic, and a pinch of grated nutmeg. The stuffed shells are arranged in a baking dish, covered with tomato sauce, and sprinkled with shredded mozzarella and grated Parmesan before being baked until bubbly and golden.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Garlic - 2 cloves
- Ricotta Cheese - 250 g
- Pasta - 250 g
- Spinach - 200 g
- Tomato Sauce - 400 g
- Mozzarella - 200 g
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Nutmeg - 0.25 tsp
- Olive Oil - 15 ml
- Parmesan Cheese - 50 g
- Basil - 10 g
Direcciones
Paso 1
Preheat the oven to 180°C (350°F).
Paso 2
Cook 250 g jumbo pasta shells according to package instructions, drain and set aside.
Paso 3
In a bowl, mix 250 g ricotta cheese with 200 g chopped fresh spinach, 2 minced garlic cloves, and 0.25 tsp grated nutmeg. Season with salt and pepper.
Paso 4
Stuff each shell with the ricotta-spinach mixture.
Paso 5
Spread 400 g tomato sauce evenly in a baking dish, arrange the stuffed shells, and top with 200 g shredded mozzarella and 50 g grated Parmesan.
Paso 6
Bake for 25-30 minutes until the cheese is melted and bubbly.
Paso 7
Garnish with 10 g chopped fresh basil and let rest for 5 minutes before serving.
Notas del cocinero
Allow the dish to rest for 5 minutes before serving to enhance flavor.