Spinach & Ricotta Stuffed Shells
Servings:
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Ingredients
Instructions
Nutrition
| 280 g | Spinach | (frozen) |
| 1 | Onions | |
| 370 g | Ricotta | |
| 170 g | Shredded cheese | (mozzarella) |
| 20 | Large pasta shells | |
| 2 cloves | Garlic | |
| 1 tbsp | Oregano | |
| 1 tsp | Dried rosemary | |
| 1 tsp | Dried thyme | |
| 500 g | Tomato passata |
- Cook the pasta in plenty of salted boiling water according to the package instructions. Drain and reserve. Preheat the oven to 200 degrees C.
- To make the ricotta filling, place the ricotta, spinach, a pinch of nutmeg and salt and pepper in a medium bowl and stir to combine with a fork. Stuff this mixture into the drained and cool shells. There should be enough filling for about 1 tablespoon of mixture per shell.
- To make the sauce, sweat the onions and garlic in a large pot and cook until the onions and garlic are soft and fragrant. Add the dried herbs and the passata or tomatoes and simmer for about 10 minutes. Place the sauce in the bottom of an oven-safe pan and layer the stuffed shells over top. Generously sprinkle the cheese over the shells and bake until the whole dish is hot and the cheese is turning golden and starting to bubble, about 10 minutes.
Fat:
8.3g
Saturates:
4.8g
Sugars:
1.6g
Protein:
13.8g
Carbs:
15.8g
Fiber:
2.9g
16%
Calories
16%
Carbs
16.2%
Protein
20.8%
Fat
11.6%
Fiber