Spinach and Ricotta Stuffed Pasta Shells

This spinach and ricotta stuffed shells dish was simply delicious and it’s so easy to make. If you love pasta dishes this is a great vegetarian idea.

INGREDIENTS

• 200g Chopped Spinach (enough for 20-25 shells)
• 250g Ricotta Cheese
• 200g Conchiglioni Pasta Shells
• Zest from 1 Lemon
• 1/2 Teaspoon Chilli Flakes
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1 Teaspoon Crushed Garlic
• 1 Tablespoon Lemon Juice
• 150g Grated Cheese

FOR TOMATO CHUTNEY

• 1/2 Onion
• 3 Tomatoes, Grated
• 2 Green Chillies
• 1/2 Teaspoon Turmeric
• Salt to Taste
• 1/2 Teaspoon Sugar

FOR WHITE SAUCE ( Tap Here For Recipe )

METHOD

1. COOK THE PASTA : Boil the pasta shells until they are “al dente,” which means they should be tender but not overly soft. This usually takes about 10 minutes. Be careful not to overcook them since they’ll finish cooking when baked.
2. PEPARE THE SPINACH: Boil the chopped spinach until it’s cooked and wilted. Drain and set aside.
3. MAKE THE FILLING:  In a mixing bowl, combine the ricotta cheese, crushed garlic, lemon juice, lemon zest, salt, chilli flakes, and pepper. Add the cooled wilted spinach and mix well. Set this filling aside.
4. PREPARE THE SAUCE:  For the sauce, you have two options. You can use a store-bought Napoletana Pasta Sauce, or you can make a simple tomato chutney. To make the chutney, sauté onions and chillies until they become translucent. Add turmeric and grated tomatoes. Season with salt and balance the flavours with a touch of sugar. Simmer until it’s cooked.
5. ASSEMBLE THE DISH:  Spread the tomato chutney or store-bought pasta sauce at the bottom of a casserole dish.
   • FILL THE PASTA SHELLS:  Carefully split open each pasta shell and spoon a tablespoon of the spinach and ricotta filling into each one.
6. LAYER THE CASSEROLE: Arrange the filled shells on top of the tomato chutney in the casserole dish.
7. ADD WHITE SAUCE: Pour 2-3 ladles of white sauce on top of the pasta shells.
8. TOP THE CHEESE:  Sprinkle the grated cheese over the top.
9. BAKE: Bake the dish for 20 minutes at 190 degrees Celsius.

This Spinach and Ricotta Stuffed Pasta Shells recipe is a flavourful and satisfying vegetarian meal that’s sure to impress your taste buds!