Directions
- 1Cook pasta shells for about 10 minutes in salted water.
- 2While pasta cooks, heat a bit of oil in a large pan and add onions with a little salt and pepper.
- 3Cook onions until softened, then add chopped garlic and baby spinach (or drained frozen spinach).
- 4Season with salt and pepper, and add the juice of about half a lemon.
- 5Once cooked, transfer the spinach mixture to a strainer over a bowl to remove excess liquid.
- 6Prepare the ricotta mixture by combining 75g of ricotta, 1 tsp nutmeg, 2 tsp salt, 1 tsp pepper, and 1 egg.
- 7Grate in fresh Parmesan and Romano cheese (roughly equal parts), and add the zest of one lemon for freshness.
- 8Add a handful of mozzarella and mix all ingredients together to form the spinach ricotta mix.
- 9Strain the cooked pasta shells.
- 10Cover the bottom of a pan with a bit of tomato sauce (or marinara sauce).
- 11Fill each pasta shell with the spinach ricotta mixture.
- 12Layer the stuffed shells over the tomato sauce.
- 13Add some tomato sauce, Parmesan, Romano, and mozzarella on top of the stuffed shells.
- 14Bake the dish in the oven at 375 degrees Fahrenheit for about half an hour.
Ingredients
- pasta shells
- spinach
- onion
- garlic
- 0.5 half lemon juice
- oil
- salt
- pepper
- 75 g ricotta
- 1 tsp nutmeg
- 2 tsp salt
- 1 tsp pepper
- 1 egg
- fresh parmesan
- romano
- 1 lemon zest
- handful mozzarella
- tomato sauce
Equipment
potreally big panstrainerbowlgrateroven
Tips
- Drain excess water from cooked spinach to prevent watering down the ricotta mixture.
- Frozen spinach works great, just drain out the excess water.
- For variations, consider adding cooked sausage or making it spicy.
- A viewer suggests using a good chutney or relish instead of tomato sauce for a fantastic dish.
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