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Pasta Stuffed with Spinach and Ricotta

  • 6servings
  • 80minutes
  • 703calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 32 large pasta shells (conchiglioni)

  2. 2 (250g) tubs ricotta cheese

  3. 575g frozen chopped spinach, thawed and drained

  4. 80g Parmesan cheese, grated

  5. 2 tablespoons fennel seeds

  6. 2 teaspoons dried basil

  7. 4 cloves garlic, finely chopped

  8. salt and pepper to taste

  9. 825ml pasta sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4.

  2. Bring a large saucepan of salted water to the boil, gently place pasta shells in boiling water; bring water back to the boil. Cook until pasta shells are just tender; drain well.

  3. Squeeze spinach dry. Combine spinach, ricotta, 25g Parmesan cheese, fennel seeds, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.

  4. Spread 125ml pasta sauce evenly over the bottom of a 23x33cm or similar sized baking dish.

  5. Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining pasta sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.

  6. Cover the pan loosely with foil and bake in preheated oven until heated through; about 30 minutes.

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