Spinach Ricotta Stuffed Pasta Shells
Ingredients (4 servings)
Filling
- 20 jumbo pasta shells (about 250g)
- 250g ricotta cheese
- 200g cottage cheese
- 200g fresh spinach
- 2 garlic cloves, minced
- 60g grated Grana Padano, divided
- 1 egg
- Freshly ground black pepper
- 2 tbsp chopped fresh parsley
Sauce
- 500ml tomato passata
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1 tsp dried oregano
- Freshly ground black pepper
Instructions
- Preheat the oven to 190°C (375°F).
- Cook the pasta shells in salted boiling water until just al dente. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds, then stir in the spinach and cook until wilted. Let it cool slightly.
- In a large bowl, combine the ricotta, cottage cheese, egg, wilted spinach, half of the Grana Padano, parsley and black pepper.
- Heat the tomato passata with the garlic, oregano and black pepper for 5 minutes.
- Spread half of the tomato sauce over the base of a baking dish.
- Fill each pasta shell with the ricotta mixture and arrange them in the baking dish.
- Spoon the remaining tomato sauce over the shells and sprinkle with the remaining Grana Padano.
- Bake for 25 minutes, until bubbling and golden.
- Rest for 5 minutes before serving.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
My Meal Habit: Before enjoying these Spinach Ricotta Stuffed Pasta Shells, I like to start my meal with a vegetable starter, such as Mediterranean Zucchini Carpaccio, Roasted Asparagus with Parmesan & Lemon or Garlic Parmesan Cabbage Steaks. Then I enjoy these stuffed shells as my satisfying Mediterranean main meal.
I lost 24kg without giving up the foods I love. I learned to change the way I ate instead of constantly trying to eat less or follow another restrictive plan.
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If you're curious about what I actually changed, you can see everything I put inside the Method here:
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