andy-cooks.com
Spinach and ricotta pasta shells
These baked pasta shells are stuffed with spinach, ricotta and nutmeg, then covered in tomato sauce, Pecorino and fior di latte.
Prep
40 min
Cook
40 min
Total
1h 20m
Serves
6
Instructions
- 01
Bring a large pot of salted water to a boil. Preheat the oven to 180°C (160°C fan).
- 02
In a pan over medium heat, add olive oil, garlic and a pinch of salt. Cook for 2-3 minutes until fragrant.
- 03
Add tomato passata and a small bunch of basil to the pan. Simmer for 10 minutes.
- 04
Cook pasta shells in the boiling water for 2-3 minutes less than package directions. Drain well and leave to cool for 10 minutes (don’t rinse under cold water).
- 05
In a pan over medium heat, add 2 tablespoons olive oil and saute the spinach with a little salt. Once cooked, leave to drain.
- 06
In a bowl, mix baby spinach, ricotta, nutmeg, pecorino, egg, salt, and pepper.
- 07
Fill each pasta shell with the spinach and ricotta mixture.
- 08
Pour 1/2 the tomato sauce into a baking dish. Place the filled pasta shells on top of the sauce.
- 09
Top with the leftover tomato sauce, some more pecorino then fior di latte and bake for 20-25 minutes until golden brown.
- 10
Enjoy!
Nutrition
per serving
- Calories
- 665
- Protein
- —
- Carbs
- —
- Fat
- —
Free · No ads
Save this recipe to your own library.
iCook.ing is a free recipe library. Create an account in 10 seconds to save this recipe, plan your week, and head to the store with one shopping list.
Save from anywhere
Paste a link from a recipe blog, Instagram, TikTok, Facebook, or Pinterest — we pull the ingredients, steps, and photo.
Plan your week
Drag recipes onto a weekly plan, scale for the number of people you're feeding, and never wonder what's for dinner.
One shopping list
Your plan rolls up into a single, de-duplicated shopping list — sorted by aisle so the store run is faster.
Cook, don't scroll
Big, screen-stays-awake cook mode with built-in timers. No ads. No life story above the recipe.