Spinach & Ricotta Stuffed Shells

70 min · Medium · Serves 4

520 kcal per serving · 24g protein

Jumbo pasta shells filled with herbed ricotta and spinach, baked in a rich marinara sauce.

Ingredients

• 4 g Black pepper
• Jumbo pasta shells × 32
• 20 g Fresh basil
• 500 g Ricotta cheese
• 240 g Baby spinach
• 60 g Parmesan
• 600 ml Marinara sauce
• 200 g Mozzarella (shredded)
• 2 g Nutmeg
• 8 g Salt
• Egg × 1

Method

1. Cook Shells

   

   Boil jumbo pasta shells in salted water until just al dente (about 9 minutes). Drain and lay flat on oiled parchment.

2. Make Filling

   

   Wilt the spinach in a hot, dry pan just until the leaves collapse, then squeeze out all the water and chop. Mix with the ricotta, beaten egg, grated parmesan, nutmeg, salt and pepper.

3. Stuff & Arrange

   

   Spread half the marinara in a baking dish. Fill each shell generously with the ricotta mixture and nestle into the sauce.

4. Spoon remaining marinara

   

   Spoon remaining marinara over the shells. Cover with shredded mozzarella.

5. Bake at 190°C

   

   Bake at 190°C for 25 minutes until bubbling and golden.

6. Rest & Serve

   

   Let stand 5 minutes before serving. Garnish with fresh basil and extra parmesan.