Spinach and Ricotta Stuffed Shells
In search of a super filling, healthy, quick and easy to prepare dish perfect for any time of the year? How about Spinach and Ricotta Stuffed Shells! A pasta recipe to print and save forever!
Servings 4 people
Calories 456kcal
Ingredients
- 16 large shells
- 3 small shallots
- 4 cloves garlic
- 2 cups ricotta
- 1 cup freshly grated Parmesan
- 1/2 cup heavy cream
- 4 cups fresh baby spinach
- 1 large zucchini
- 1 large tomato
- 1 1/4 tsp sea salt
- Pepper
Instructions
- Preheat oven to 350 F.
- Bring about 3 liters of water to the boil in a big pot.
- Heat a large pan over medium heat.
- Peel and finely chop shallots and garlic. Set aside.
- Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
- Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
- The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
- Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.
- Add zucchini and spinach to pan and cook for about 2 minutes, then remove from heat.
- Drain shells and immediately rinse with cold water to avoid from sticking together.
- Fill shells with filling by holding in one hand and filling with a spoon and then place on the ricotta sauce layer in the ovenproof dish.
- Bake for 15 minutes.
- While shells are baking, deseed tomato and cut into small cubes.
- Decorate shells with cubes and serve immediately.
Nutrition
Calories: 456kcal | Carbohydrates: 13g | Protein: 26g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 120mg | Sodium: 1273mg | Potassium: 589mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4210IU | Vitamin C: 24.8mg | Calcium: 618mg | Iron: 1.9mg