Spinach and Ricotta Stuffed Shells

A great midweek dinner which looks impressive with minimal effort! Spinach and Ricotta Stuffed Shells will be on the table in 30 minutes and enjoyed by all.

📝 Ingredients

• 200 grams (7oz) Large pasta shells
• 285 grams (10oz) Frozen Spinach (Defrost and squeeze excess water from spinach)
• 250 grams (1cup) Ricotta
• cinnamon (pinch)
• 180 grams (3/4 cup) mozzarella (grated)
• pepper (to taste)
• Spray Oil (we used Fry light)
• 1 Shallot (chopped)
• 1 tsp Garlic Puree
• 1 tbsp Sundried Tomato Puree
• 500 grams (2 cups) Passata
• 1 tbsp mixed herbs
• sherry or balsamic vinegar (splash)
• pepper (to taste)

👨‍🍳 Instructions

1. 1Preheat Oven at 190°C fan
2. 2Cook the Large pasta shells to the packet instructions. Meanwhile make your sauce.
3. 3Spray oil the cooking pot over medium heat, cook the chopped shallot until soft and browned.
4. 4Add Garlic Puree, Sundried Tomato Puree, Passata, mixed herbs, sherry vinegar, and black pepper. Stir and leave to simmer whilst stuffing the shells.
5. 5Mix together Spinach, Ricotta, a pinch of cinnamon and season to taste.
6. 6Drain the shells and use the Ricotta and Spinach mixture to fill each shell.
7. 7Place the sauce at the bottom of a casserole dish/desired cooking dish and place the stuffed shells on top.
8. 8Sprinkle the mozzarella cheese over the shells and bake in oven for 10 mins/ until the cheese is melted.