Spinach & Ricotta Stuffed Shells

PREP 30 MIN
COOK  40 MIN

Nothing beats the green and creamy deliciousness that happens when spinach and ricotta team up with pasta. We've used jumbo shells to hold the sauce, but you can use any small pasta and stir it through the ricotta mixture.

GF

NF

V

Number of servings
2
Ingredients

12 tsp olive oil

12 onion finely chopped

1 garlic clove minced

12 tin of diced tomatoes (400g tin)

14 cup (63ml) water

salt & pepper, to taste

2 sprigs of fresh basil leaves torn, plus extra to serve

100g conchiglioni, large pasta shells, dried (or gluten free)

50g baby spinach leaves

200g fresh ricotta

1 large egg

14 cup (30g) mozzarella

Methodbased on 4 servings
1

Heat oil in a large non-stick saucepan over medium heat. Cook onion, stirring, for 4-5 minutes until soft.

2

Add garlic and cook for another minute.

3

Stir through tomatoes and water and bring to a gentle simmer. Cook, stirring occasionally, for 10 minutes or until tomatoes have broken down and sauce thickens. Adjust seasoning and stir through basil.

4

Meanwhile, cook pasta shells in a large saucepan of salted boiling water according to the packet instructions. Drain.

5

Place spinach in a heatproof bowl and cover with boiling water. Stand for a minute until wilted. Drain and refresh under cold water. Squeeze out as much water as you can then finely chop.

6

In a medium bowl, mix wilted spinach, ricotta and eggs and season with salt and pepper.

7

Preheat oven to 200°C/fan 180°C/gas 6.

8

Ladle a cup of tomato sauce into the base of a 20cm x 30cm baking dish.

9

Fill each shell with ricotta mixture and transfer to the baking dish.

10

Spoon over remaining tomato sauce, scatter over mozzarella and bake for 15 minutes or until sauce is bubbling and cheese has melted.

11

Serve topped with extra basil leaves.

Nutritional Informationper serving

Energy (kJ)

1801 kJ / 430 cals

Protein

21.3 g

Fat

16.5 g

Sat. Fat

8.6 g

Carbs

46.3 g

Sugar

6.7 g

Fiber

4.5 g

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