VERY EASY RECIPE
Pasta shells with spinach and ricotta
Pasta shells are ideal for recipes with rich and creamy sauces like the one we suggest here. The pasta is filled with the sauce and each bite is full of flavour!
HELPINGS: 6
COOKING TIME: 45'
PREPARATION: 15'
INGREDIENTS
- 500 g ILIS pasta shells rigate
- 200 g ricotta
- 2 cups mozzarella, shredded
- 1/2 cup parmesan, grated
- 300 g cherry tomatoes
- 400 g spinach (fresh or thawed), chopped
- 1 large egg, lightly beaten
- Salt and pepper
- 1 teaspoon seasoning (freshly grated basil leaves, marjoram leaves, oregano, rosemary, thyme, garlic powder)
- Pinch of nutmeg
Shells rigate
8'
INSTRUCTIONS
- Preheat oven to 200 ºC. Mist a 23x33 cm baking dish with cooking spray.
- Cook pasta shells according to package label directions. Drain and set aside to cool.
- While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, parmesan, spinach, egg, salt, pepper, seasoning and nutmeg.
- Cut the cherry tomatoes in half and place in the baking dish. Sprinkle with a little olive oil, season with salt and bake in the oven for a few minutes until wilted and begin to earn their sauce.
- Once cooked, lightly press the tomatoes with a fork to squeeze their fluids out and sprinkle with a little vinegar.
- Form a layer of pasta on top of the tomatoes, then add the spinach and ricotta mixture.
- Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.
