Spinach and Ricotta Stuffed Pasta Shells
A hearty and comforting, crowd-pleasing vegetarian dinner.
I have made this recipe multiple times for multiple people and it is always immediately their new favourite pasta recipe!
I've also made it into a cannelloni instead of the shells and that works great as well if you have the time to fill the cannelloni tubes!
1 brown onion, diced
2 garlic cloves, finely chopped
1 tsp extra virgin olive oil
1 large zucchini, grated
1 700g jar of passata sauce
1/4 cup water
2 400g tins of lentils, drained and rinsed
1/2 cup fresh basil, chopped
480g baby spinach
500g ricotta cheese
1/4 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese
200g of large pasta shells
1/2 cup grated cheese
Preheat an oven to 200c.
In a medium-sized saucepan on high heat sauté the olive oil, garlic and onion for roughly 5 minutes until it is golden brown and soft. Add the grated zucchini and cook for a further 2 minutes.
Add the passata, water, and lentils to the pan and simmer for 10 minutes. Then, add the basil and 120g of the baby spinach to the pan and cook for a further 5 minutes.
Meanwhile, roughly chop the remaining baby spinach and add into a large bowl with the ricotta, salt, pepper, egg and parmesan cheese and mix well.
Pour the sauce into a large ovenproof baking dish. Spoon a large spoonful of the ricotta mixture into each pasta shell and place into the pasta sauce. Then, sprinkle the cheese over the top and bake for 25-30 minutes or until golden brown on top.
Calories: 361, Protein: 25.5g, Carbohydrates: 41.5g, Fat: 9.2g