Stuffed pasta shells with cheese and spinach
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Stuffed pasta shells with cheese and spinach

This dish is made with conchiglioni pasta shells with combination of ricotta cheese and spinach. Ricotta cheese is a creamy cheese with nice flavour.

Rozina Dinaa

Ingredients

  1. 300 g conchiglioni pasta shells
  2. 230 g ricotta cheese
  3. 400 g canned chopped tomatoes
  4. 1 large onion. Finely chopped
  5. 200 g spinach
  6. 2 cloves garlic, crushed
  7. 50 g bread crumbs
  8. 1/2 cup milk
  9. Olive oil
  10. Pinch Salt- pepper powder to taste
  11. 1/2 tsp nutmeg powder

Method

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    Put the bread crumbs, ricotta cheese, milk and 3 tbsp. olive oil, nutmeg powder, and season with salt and pepper powder in a food processor and blend it.

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    And season with salt and pepper powder in a food processor and blend it.

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    Then divide mixture into two portions, set aside one and add spinach leaves to other one in the food processor and make a smooth mixture.

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    Now you have two colour mixtures

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    Bring lightly salted water to the boil. Add pasta shells and 2 tbsp. olive oil. Let shells cook until tender. Drain the pasta and set aside. Heat the oil in a sauce pan, and saute chopped onion for 5-6 minutes.

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    Add chopped tomatoes and let to cook for 5 minutes more.Transfer tomato sauce into a cooking tray, add crushed garlic and mix together.

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    With a teaspoon, fill the shells with two different cheese mixtures.

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    Arrange over the tomato sauce. Cover with a foil and bake in the oven at 180C for about 15-20 minutes.

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    Ingredients

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    Ingredients

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