Surprisingly enough I haven’t really cooked any pasta this whole time in quarantine! These ricotta spinach stuffed pasta shells were an excellent way to end that though. A combo of both delicious tomato sauce and a creamy, cheesy sauce – what more could you want? So good!
- Dry pasta shells
- 400-500g baby spinach
- 250g ricotta
- 3 cloves garlic
- 1 cup cheese
- 3tsp dried basil
- Can diced tomatoes
- 2tbs tomato paste
- 1tsp dried oregano
- 1/4 cup red wine
- Pinch white sugar
- Pinch salt
- Preheat oven to 200C
- Cook the pasta until almost al dente, but still slightly firm. Drain and set aside
- Wilt the spinach in a pan then combine with ricotta in a bowl
- Mince the garlic and grate the cheese and add to the bowl with 2tsp of the basil
- In a small saucepan combine the remaining ingredients and simmer until warmed through and slightly thickened
- Pour the tomato sauce into a large baking dish
- Spoon the ricotta mixture into the shells and place on top of the sauce
- Bake until the sauce is bubbling and everything is cooked through
Seriously, these ricotta spinach stuffed pasta shells are so tasty. Perfect for a wintery dinner, and you can reheat the leftovers as well – if there are any! I recommend using the largest shells you can get your hands on – these were probably as small as I would go. I couldn’t get my hands on anything larger at the moment though! One of my favourite things about these ricotta spinach stuffed pasta shells are how much simpler they are to make than things like cannelloni. You get all the delicious flavours without the mess and effort – win!
I was a very happy camper with this for dinner, that’s for sure. I feel like baked pasta dishes might be on high rotation on my meal plan this winter – when they are this good why not!