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  • Writer's pictureMotorbiters - Bites

Stuffed spinach and ricotta pasta shells

The most delicious dish and really simple to make too.


View a video on instagram here


Serves 2 as main dish (or 4 if eaten with sides) | Cooks: 30 mins|


INGREDIENTS


175g giant pasta shells

1 tbsp olive oil

2 cloves garlic, crushed

A pinch dried chilli flakes (optional) I used a fresh chopped chilli 🌶

200g spinach, chopped

125g ricotta

½ lemon, zested

400g jar tomato and chilli pasta sauce or make your own x

25g parmesan (or veggie alternative), finely grated


INSTRUCTIONS


Heat the oven to 190C/fan 170C/ gas 5. Cook the shells following pack instructions, but drain when they are still a little al dente as they will cook more in the oven.


Heat the olive oil in a pan and gently cook the garlic (and chilli, if using) for 2-3 minutes. Stir in the spinach and cook until wilted. Stir in the ricotta and lemon zest, then season well.


Spoon the tomato sauce evenly across the bottom of a baking dish. Use a teaspoon to pack each shell with the spinach and ricotta mixture, then put into the dish, making sure the shells are evenly spaced apart. Dot any left-over mixture on top.


Sprinkle with parmesan and bake for 20-25 minutes or until bubbling and golden.

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