Ricotta and spinach stuffed pasta shells
From foxc 16 years ago
- 60 minutes to make
- Serves 2
Fun to make, yum to munch..
Ingredients
- 32 large pasta shells (280g) shopping list
- 500g spinach, trimmed shopping list
- 250g ricotta cheese shopping list
- 500g cottage cheese shopping list
- 600g bottled tomato pasta sauce shopping list
- 1 cup (250ml) vegetable stock shopping list
- 1 tablespoon finely grated parmesan shopping list
How to make it
- Preheat oven to moderate (180°C/160°C fan-forced). Oil shallow 2-litre (8-cup) ovenproof dish
- Cook pasta in large saucepan of boiling water, uncovered, 3 minutes; drain. Cool 10 minutes.
- Meanwhile, boil, steam or microwave spinach until just wilted; drain. Chop spinach finely; squeeze out excess liquid.
- Combine spinach in large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
- Combine sauce and stock in dish; place pasta shells on top, sprinkle with parmesan. Bake, covered, about 1 hour or until pasta is tender.
The Rating
Reviewed by 2 people-
Looks and sounds fantastic, I will have to make this dish very very soon. Well done and thank you.
unicorn4
in Melbourne loved it
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i will kick this around...this looks good...five is a handfull...tw
troutwhisperer
in Two Harbors loved it
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Reviews & Comments 2
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