In search of a super filling, healthy, quick and easy to prepare dish perfect for any time of the year? How about Spinach and Ricotta Stuffed Shells! A pasta recipe to print and save forever!
Course Main Course
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Calories 456kcal
Ingredients
16largeshells
3smallshallots
4clovesgarlic
2cupsricotta
1cupfreshly grated Parmesan
1/2cupheavy cream
4cupsfresh baby spinach
1largezucchini
1largetomato
1 1/4tspsea salt
Pepper
Instructions
Preheat oven to 350 F.
Bring about 3 liters of water to the boil in a big pot.
Heat a large pan over medium heat.
Peel and finely chop shallots and garlic. Set aside.
Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.
Add zucchini and spinach to pan and cook for about 2 minutes, then remove from heat.
Drain shells and immediately rinse with cold water to avoid from sticking together.
Fill shells with filling by holding in one hand and filling with a spoon and then place on the ricotta sauce layer in the ovenproof dish.
Bake for 15 minutes.
While shells are baking, deseed tomato and cut into small cubes.