Spinach & Ricotta Stuffed Shells

30 mins
Serves 1
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Directions

  1. 1Chop the spinach roughly.
  2. 2Heat 1 tablespoon of olive oil in a frying pan over medium-low heat.
  3. 3Add half of the minced garlic to the pan and sauté for a few minutes.
  4. 4Add all of the chopped spinach and a good pinch of salt to the pan.
  5. 5Fry the spinach for a few minutes to remove moisture and cook it down until it looks like there is no spinach in the pan.
  6. 6Remove the spinach and garlic mixture from the frying pan and set it aside to cool slightly in a bowl.
  7. 7Place the frying pan back on the stove and add a little more olive oil.
  8. 8Add the remaining garlic and a pinch of red chili flakes to the pan.
  9. 9Fry the garlic and chili flakes for two minutes.
  10. 10Add one tin (800 grams) of chopped tomatoes to the pan.
  11. 11Add dried thyme, dried oregano, dried basil, a good pinch of salt, and a small pinch of sugar to the tomato sauce.
  12. 12Bring the sauce to a simmer and keep it there for about 10 to 15 minutes.
  13. 13Add plenty of salt to your boiling water.
  14. 14Put the pasta shells into the boiling water.
  15. 15Stir the shells for the first 30 seconds to prevent sticking.
  16. 16Cook the shells until they are al dente.
  17. 17Drain the cooked shells and run them under cold water to stop the cooking process.
  18. 18Grab a mixing bowl.
  19. 19Add the cooled spinach and garlic mixture to the bowl.
  20. 20Add smooth ricotta, mozzarella, breadcrumbs, one egg, grated Parmesan cheese, a little pinch of salt, and some black pepper to the bowl.
  21. 21Give the mixture a good mix to combine everything.
  22. 22Spoon or pipe the spinach and ricotta mixture into the cooked shells. The chef uses a piping bag to make it look a little bit better.
  23. 23Arrange the stuffed shells inside the frying pan with your tomato sauce.
  24. 24Top the shells with more tomato sauce, mozzarella, breadcrumbs, and Parmesan cheese.
  25. 25Bake the dish in the oven at 180 degrees Celsius for about 5 minutes.

Ingredients

  • 250 g smooth ricotta
  • 100 g spinach, roughly chopped
  • 6 cloves garlic, minced
  • pasta shells
  • 50 g mozzarella
  • 0.25 cup parmesan
  • 0.25 cup bread crumbs
  • 800 g tinned tomato
  • 1 tsp chilli flakes
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch sugar
  • pinch black pepper
  • 1 egg

Equipment

frying panbowlmesh strainerpotpiping bagoven

Tips

  • For a neater presentation, use a piping bag to stuff the shells.
  • When frying the spinach, ensure as much moisture as possible is removed.
  • Run cooked pasta under cold water to stop the cooking process and prevent sticking.
  • Turn on the grill setting for the last 1-2 minutes of baking to melt and crisp up the cheese.
  • Add a small pinch of sugar to the tomato sauce to balance out its acidity.
  • Stir pasta shells for the first 30 seconds to prevent them from sticking together or to the pot.
  • Keep the sauce simmering for 10-15 minutes to cook out the tomatoes and reduce slightly.
  • Bake in the oven at 180 degrees Celsius for about 5 minutes until the cheese melts and crisps up, using the grill setting for the last 1-2 minutes for extra crispiness