Stuffed Pasta with Ricotta and Spinach in Tomato Sauce

Large pasta shells filled with a delicious mixture, placed in a tomato sauce, and baked in the oven, are an excellent dish that will delight all family members. If you dont have ricotta on hand, use cottage cheese, and if you cant do without meat, you can enrich the sauce with pieces of pancetta, ham, or bacon.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Filling

  • 300 g Spinach, raw

  • 250 g Cheese, ricotta

  • 1 piece Egg, fresh

  • 2 spoons Cheese, Parmesan, grated

  • pieces Salt, table

  • pieces Pasta, Macaroni

  • pieces Oil, olive

  • 50 g Cheese, mozzarella

Tomato sauce

  • 1.5 spoons Oil, olive

  • 1 piece Onion, raw

  • pieces Garlic, fresh

  • 0.4 l Tomato, pieces - can

  • pieces Salt, table

Steps

  1. In a pot, bring a large amount of salted water to a boil, in which we cook the pasta. Cook the shells until they are 'al dente' or still firm to the bite. Follow the manufacturer's instructions for cooking.

  2. While the pasta is cooking, peel the garlic and onion and finely chop them separately. Heat olive oil in a pan and first sauté the onion until translucent, then add the garlic and wait until it becomes fragrant. Add the pureed tomatoes and season the sauce with pepper, salt, and any desired spices. Let it simmer on moderate heat while preparing the other ingredients.

  3. Clean the spinach and rinse it under running water. Once the shells are cooked, remove them from the pot with a slotted spoon and immediately rinse them with cold water to stop the cooking process. In the same pot where the pasta was cooked, add the spinach and blanch it for a few minutes until it wilts and softens. Drain the blanched spinach and let it cool.

  4. In a bowl, add the ricotta, Parmesan, egg, salt, and pepper. Mix the ingredients well to form a uniform mixture. Squeeze the cooled blanched spinach well with your hands, then roughly chop it and mix it into the ricotta mixture.

  5. Preheat the oven to 190 degrees Celsius. Lightly grease a baking dish with oil, then pour the tomato sauce into it. Add the shells filled with the prepared mixture. Sprinkle grated cheese over the pasta, then place the baking dish in the preheated oven for 25-30 minutes (until the cheese melts and turns golden brown).

Nutrition Information (Per 100g)

  • Calories: 175.45 kcal
  • Fat: 4.25 g
    • Saturated Fat: 1.92 g
  • Carbohydrates: 24.67 g
    • Sugars: 0.81 g
  • Protein: 7.62 g
  • Fiber: 1.51 g