Ricotta and spinach stuffed shell pasta recipe

Описание: GIANT RICOTTA STUFFED PASTA SHELLS

I had soooo much fun making this and making the fam eat it! Honestly if you can find large pasta shells, I’d recommend you do this with all kinds of fillings and sauces, it’s so much fun! And you can even prepare the filling and sauce a day prior to make the cooking simpler!

So here’s the recipe (makes 1 10x10 inch baking dish)
For the sauce:
Create an X slit at the base of 10 tomatoes, put them in boiling water, boil for 2 mins and then plunge into ice cold water.
The skin of the tomatoes will now peel off easily. Peel the skin, chop the tomatoes roughly and make a purée. Keep aside.

In a pan, heat olive oil - sauté 1 large or 2 medium onions for 2-3 mins till translucent, add 1 tbsp garlic and mix well. Cook for 2 more mins.

To this add the prepared tomato purée and cook it down on a low flame for 5-7 mins.
To this, add 1 tsp dried oregano, salt, pepper, chilli flakes and a mix of herbs (1 1/4 tsp) of your choice. I’ve used a mix of parsley, rosemary, and thyme. You can add more if you like!

Lower the flame and cover and cook for 15 more mins, stirring occasionally.
Finally add 10-12 fresh basil leaves and 1/2 tsp sugar if the tomatoes are too tart. Cook for 2–3 more mins and turn off the heat.

For the filling- mix together -
1 3/4 cup ricotta + 1/2 cup grated processed cheese + 3/4 cup blanched and chopped spinach (water squeezed out), 2 tsp fried garlic, salt, pepper, chilli flakes, and dried herbs of your choice.

Boil the pasta shells acc to package instructions and drain carefully so they don’t break. Run under cold water so they stop cooking.

Place a layer of the pasta sauce in a baking dish, stuff the shells with the filling, and place in the dish.
Top with more sauce and mozzarella. Cover and bake in a preheated oven at 200C till the cheese melts.

Take off the foil, bake again for 5-7 mins till the cheese browns.

Rest for 5-6 mins before digging in! ❤️

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