Stuffed Shells with Spinach and Ricotta

Ingredients

• 1 tbsp olive oil
• 1 medium brown onion (150g), finely chopped
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• ¼ tsp sea salt
• ¼ tsp cracked black pepper
• 2 cans (14.5 oz each) diced or chopped tomatoes (400g)

• 21 large pasta shells
• ½ tbsp olive oil
• 6 ½ cups (200g) fresh spinach
• 1 cup ricotta cheese (250g)
• ⅔ cup grated mozzarella (140g)
• 1 clove garlic, minced
• A small handful of fresh basil, finely chopped + more for garnish
• ¼ cup grated vegetarian Parmesan-style cheese (50g) + more for serving
• ¼ tsp grated nutmeg
• ¼ tsp sea salt
• ¼ tsp cracked black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt. Cook for about 10 minutes until the onion becomes translucent and tender.
2. Add the minced garlic and dried oregano, cooking for another minute until fragrant.
3. Stir in the diced tomatoes, adding about ¼ cup of water to each can and swirling to get any remaining tomato bits. Pour into the pan.
4. Mix in the balsamic vinegar, then season with salt and pepper. Lower the heat and let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens slightly.

1. Heat ½ tbsp of olive oil in a skillet. Add half of the spinach and stir until it wilts, then add the rest of the spinach and continue to cook until all the spinach has wilted.
2. Remove the spinach from the pan, allow it to cool slightly, then squeeze out any excess moisture. Chop the spinach roughly and transfer it to a large mixing bowl.
3. Cook the pasta shells according to package directions, but reduce the cooking time by 5 minutes for al dente. Drain and rinse the shells under cold water to stop the cooking process.
4. To the bowl with spinach, add ricotta, grated mozzarella, minced garlic, chopped basil, Parmesan cheese, nutmeg, salt, and pepper. Mix until well combined.

1. Preheat your oven to 356°F (180°C).
2. Fill each pasta shell with about two teaspoons of the spinach and ricotta mixture. Be careful not to overstuff.
3. Spread a thin layer of tomato sauce at the bottom of a baking dish, then arrange the stuffed shells on top.
4. Sprinkle the shells with grated mozzarella and some additional Parmesan.
5. Bake uncovered for 30 minutes until bubbly and golden.
6. Let the dish cool slightly before serving. Garnish with extra basil leaves and Parmesan.

Notes

• Pasta Shells: Use large shells and cook them 5 minutes less than the package suggests. Rinse under cold water to cool them down for easier handling.
• Spinach: Fresh spinach is best, but frozen spinach works too. If using frozen, thaw and squeeze out excess water before using.
• Ricotta: Choose a high-quality ricotta for the best texture.
• Storage: This dish can be stored in the fridge for up to 3 days. Reheat in the microwave.
• Freezing: To freeze, assemble the dish but do not bake. Cover and freeze for up to 3 months. Bake from frozen at 392°F (200°C) for 30 minutes covered, then remove the cover and bake for another 5–10 minutes.
• Pan Size: Use a large baking dish (about 11 inches in diameter and 3 inches deep).

Nutrition