Everyone will love these Syn Free Ricotta and Spinach Stuffed Pasta Shells – mouthwatering delicious!!!
8oz/230g of fresh spinach, chopped
1 small onion, finely chopped
3 cloves of garlic, crushed
30g/1oz of parmesan cheese, grated – 1 HEa
270g/9.5oz of ricotta – 3 HEa’s
20 jumbo pasta shells (approx 140g), uncooked
cooking oil spray
for the tomato sauce:
1 cup of passata
1 cup of stock
1 small onion, chopped
1 clove of garlic, crushed
pinch of mixed herbs
cooking oil spray
For the tomato sauce:
Spray a frying pan over a medium-high heat with cooking oil spray, add the onion and fry for a couple of minutes until softened.
Add the garlic, passata, stock and pinch of mixed herbs, bring to a boil, reduce heat to medium low and simmer for about 15-20mins, until it reduces down.
Allow to cool slightly and then add to a blender and blend until smooth, set aside.
For the stuffed pasta shells:
Preheat oven to 180c/350f (gas mark 4)
Spray a frying pan over a medium-high heat with cooking oil spray.
Add the onion and garlic, season with salt and black pepper and fry for a few minutes until softened.
Reduce heat and add the spinach and stir until wilted.
Stir in the ricotta until all combined.
Remove from heat and quickly stir in the egg to avoid it scrambling.
Set the mixture aside.
Add the jumbo pasta shells to a saucepan of boiling hot water and simmer until al dente (approx 8-10 mins)
Drain and allow to cool slightly.
Spread the tomato sauce across the bottom of a shallow casserole dish or oven proof dish.
Fill the pasta shells with the ricotta and spinach mixture and arrange in the dish on top of the tomato sauce.
Sprinkle on top with the parmesan cheese.
Place in the oven covered and bake for 20 mins, then remove cover (or lid) and bake for an additional 10 minutes.
If you prefer a more golden topping, you can finish off under the grill for a couple of minutes.
Serve and enjoy!!