|Joined: 27 Jul 2016|
|Location: London, UK||
| Posted: Thu Nov 17, 2016 12:30 pm
|Huge pasta shells filled with ricotta & spinach and topped with a creamy sauce for a hearty family meal.
Ingredients for 4 people
300g Conchiglioni/Lumachoni (large shell pasta)
500g spinach (you can also use frozen)
400g Ricotta cheese
60g grated Parmesan cheese
1 small bottle of tomato passata
250ml of Bechamel sauce
Salt & pepper
Extra virgin olive oil
1 clove of garlic
Method: (Source: http://blog.vorrei.co.uk/large-shell-pasta-filled-with-spinach-ricotta)
Step 1. Wash the spinach and cook in a pan with a little water, then drain, squeeze and put back in the pan with a drop of olive oil and a clove of garlic (remember to remove the garlic before stuffing the shells).
Step 2. Cook the pasta shells for half the recommended time on the packet, so that the cooking can be completed in the oven, then drain and let dry on some kitchen roll.
Step 3. In a bowl place the ricotta cheese, the spinach, one egg, Parmesan and salt and pepper, mix well.
Step 4. Heat the tomato sauce in a pan and season with oil, garlic, salt, pepper and a little basil.
Step 5. Stuff the pasta shells with the ricotta and spinach mixture and place them in a baking dish which you will have already have lined with a layer of the tomato passata and little of the Bechamel sauce. Cover the shells with the remaining sauce and a the tomato passata.
Step: Bake in preheated oven at 180 į C for 30 minutes. Cover with foil for some of the cooking time if you donít like the pasta too crispy.