Spinach & Ricotta Stuffed Shells
25 min
Veggie
72496
For 4 Portions
500 g
ricotta
480 g
tomato puree
200 g
pasta shell, large
150 g
baby spinach
35 g
mozzarella, shredded
15 g
Parmesan
5 g
basil, fresh
1
shallot
1
egg
1/2
lemon
2 clove(s)
garlic
1 pinch(es) of
nutmeg, ground
1 tbsp
olive oil
3/4 tsp
oregano, dried
1/4 tsp
chili flake
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Cook pasta until al dente. Drain and toss with a splash of olive oil to prevent sticking and set aside.