Mit Spinat und Ricotta gefüllte Muschelnudeln

Zutaten

• 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)

Zubereitung

1. 1

   Preheat Oven at 190°C fan

2. 2

   Cook the Large pasta shells to the packet instructions. Meanwhile make your sauce.

3. 3

   Spray oil the cooking pot over medium heat, cook the chopped shallot until soft and browned.

4. 4

   Add Garlic Puree, Sundried Tomato Puree, Passata, mixed herbs, sherry vinegar, and black pepper. Stir and leave to simmer whilst stuffing the shells.

5. 5

   Mix together Spinach, Ricotta, a pinch of cinnamon and season to taste.

6. 6

   Drain the shells and use the Ricotta and Spinach mixture to fill each shell.

7. 7

   Place the sauce at the bottom of a casserole dish/desired cooking dish and place the stuffed shells on top.

8. 8

   Sprinkle the mozzarella cheese over the shells and bake in oven for 10 mins/ until the cheese is melted.