Quick & Easy

Ricotta and spinach pasta shells

Conchiglioni is the ideal pasta for these ricotta and spinach stuffed pasta shells, but you can use cannelloni in its place.
Ricotta and spinach pasta shells
1H 10M



1.Pre-heat the oven to 180°C.
2.Add the pasta to a large saucepan of boiling water and boil, uncovered, 3 minutes. Drain and allow to cool slightly.
3.Boil, steam or microwave the spinach until just wilted, then drain. Squeeze out excess liquid and chop spinach finely.
4.Combine the ricotta and cottage cheeses with spinach, salt and pepper to taste in a medium bowl, mix well. Spoon the spinach mixture into the pasta shells.
5.Combine the sauce and stock in a large shallow ovenproof dish (eight-cup capacity). Arrange the pasta shells in the sauce and sprinkle the top with the parmesan.
6.Cover the dish with foil and bake in a moderate oven about 1 hour or until pasta is tender.

Large pasta shells are available at gourmet delicatessens. This recipe is best made close to serving.


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