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  • 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 32 (280g) large pasta shells or 16 cannelloni shells

  2. 2 bunches (500g) English spinach

  3. 250g low-fat ricotta cheese

  4. 500g low-fat cottage cheese

  5. 1 1/2 cups (375ml) tomato pasta sauce

  6. 1 cup (250ml) vegetable stock

  7. 1 tablespoon finely grated parmesan cheese

  8. Note: large pasta shells are available at gourmet delicatessens. This recipe is best made close to serving.

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to moderate (180C).

  2. Add the pasta to a large saucepan of boiling water and boil, uncovered, for three minutes. Drain and allow to cool slightly.

  3. Boil, steam or microwave the spinach until just wilted, then drain. Squeeze out excess liquid and chop spinach finely.

  4. Combine the ricotta and cottage cheeses with spinach, salt and pepper to taste in a medium bowl, mix well. Spoon the spinach mixture into the pasta shells.

  5. Combine the sauce and stock in a large shallow ovenproof dish (eight-cup capacity). Arrange the pasta shells in the sauce and sprinkle the top with the parmesan.

  6. Cover the dish with foil and bake in a moderate oven for about one hour or until pasta is tender.

  7. Not suitable to freeze. Not suitable to microwave.

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