A garlicky cheese mix stuffed into shells, and baked on a delicious tomato sauce. Ricotta and spinach stuffed shells is such an easy weeknight dinner!
- 20–25 Large dry pasta shells
- 1 Medium bunch greens – spinach, kale, silverbeet, whatever’s going (shredded)
- 250g ricotta (just over a cup, but feel free to play around with ratios to your liking)
- 2 cloves garlic, crushed
- 1 cup tasty cheese, grated
- 1 teaspoon dried basil or about 1/4 cup fresh
- 1 can diced tomatoes (440g)
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 splash red wine
- 1 pinch sugar
- 1/2 teaspoon salt
- Preheat oven to 200C/350F.
- Bring a large pot full of salted water to a boil. Add the dry pasta shells and cook for about 5-6 minutes. Drain.
- In a small saucepan, add all the sauce ingredients and simmer on low – the diced tomatoes, tomato paste, basil, oregano, sugar, salt, wine.
- In a large bowl, add together the greens, ricotta, garlic, tasty cheese, basil, and season with salt and pepper. Feel free to wilt the stronger greens first if you like – kale and silverbeet, for example, in a pot with a little water.
- In a large baking dish, spread out your warmed sauce ingredients (test for seasoning first!).
- Place all the shells in one layer on top of the sauce – it’s ok to crowd them in, go on! It’s a party, after all.
- Place spoonfuls of the ricotta mixture into each of the shells. If it looks a bit stingy, add a bit more ricotta to each, but you’ll be surprised how much they hold.
- Bake just until everything is hot and sauce is starting to bubble.
Keywords: spinach and ricotta pasta, stuffed pasta shells, easy stuffed pasta shells,