Creamy Spinach & Ricotta Stuffed Pasta Shells – Recipe by What Shall I Cook

Ingredients:
• Jumbo pasta shells – 20–24 pieces
• Ricotta cheese – 400 g
• Fresh spinach – 250 g (wilted and chopped)
• Mozzarella cheese – 200 g, shredded
• Parmesan cheese – 50 g, grated
• Egg – 1 (helps bind the filling)
• Garlic – 2 cloves, minced
• Nutmeg – a pinch (optional, adds warmth)
• Salt & black pepper – to taste
• Tomato passata or marinara sauce – 500 ml
• Olive oil – 2 tbsp
• Fresh basil leaves – handful, for garnish
👩‍🍳 Method
Cook pasta shells: Boil until al dente, then drain and cool slightly.
Prepare filling: Mix ricotta, spinach, half the mozzarella, Parmesan, egg, garlic, nutmeg, salt, and pepper in a bowl.
Stuff shells: Fill each shell generously with the ricotta-spinach mixture.
Prepare baking dish: Spread tomato sauce evenly on the bottom. Place stuffed shells on top.
Top with cheese: Sprinkle remaining mozzarella over the shells.
Bake: Cover with foil and bake at 180°C for 25 minutes. Remove foil and bake another 10 minutes until golden and bubbling.
Serve: Garnish with fresh basil and a drizzle of olive oil.

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