Stuffed Pasta Ricotta Spinach (Print Version)
# Ingredients:
→ Pasta and Filling
01 -
25 large shell pasta pieces
02 -
500g frozen spinach
03 -
500g ricotta cheese
04 -
2 whole eggs (preferably organic)
→ Sauce and Cheese
05 -
400g tomato sauce
06 -
60g shredded mozzarella
→ Seasonings
07 -
Garlic powder
08 -
Salt
09 -
Black pepper
10 -
Oregano
# Instructions:
01 -
Thaw the frozen spinach, then cook it in a pan or microwave. When done, squeeze out all the water.
02 -
Boil the shell pasta in unsalted water for 10 minutes. Drain them and rinse with cold water to stop the cooking process.
03 -
Combine the drained spinach with ricotta and the eggs. Add salt and pepper for flavor. Taste it and adjust spices if needed.
04 -
In a bowl, stir the tomato sauce with garlic powder, oregano, and some salt. Taste and tweak the seasoning if you'd like.
05 -
Preheat your oven to 200°C. Spread the tomato sauce on the bottom of a baking dish. Stuff each shell with the spinach-ricotta mixture, then place them into the dish. Sprinkle the mozzarella over the top and bake for 20 minutes.
# Notes:
01 -
You can prepare the stuffed pasta ahead of time and store it in the fridge until you're ready to bake it.
02 -
Fresh spinach works as a substitute for frozen spinach if you prefer.