Pasta Shells with Ricotta and Spinach by @cuisinovia

1h20
Medium

6 servings

🐚

340 g

Large Pasta Shells

🥬

350 g

Frozen Spinach

🧀

500 g

Ricotta Cheese

🧀

50 g

Parmesan

🧀

50 g

Cheddar Cheese

🧀

200 g

Mozzarella Cheese

🥚

1 large egg yolk

Egg Yolk

🧂

5 g

Salt

🌶️

1.7 g

Pepper

🧄

1.5 g

Garlic Powder

🌰

0.5 g

Nutmeg

🧄

1 clove

Garlic

🫒

30 ml

Olive Oil

🍅

250 ml

Tomato Passata

🧂

0.25 tsp

Salt

🌶️

0.25 tsp

Pepper

💧

120 ml

Pasta Water

💧

2 tbsp

Pasta Water

Preparation Steps

  1. Step 1/17

    Preheat the oven to 180°C fan (356°F fan). Bring plenty of salted water to a boil in a large pot.

    salt
    🍲large pot

  2. Step 2/17

    Cook the large pasta shells for two-thirds of the package cooking time, until flexible but still undercooked.

    large pasta shells
    🍲large pot

  3. Step 3/17

    Reserve 1 cup (240 ml) of pasta water. Drain the shells and rinse them under cold water.

    reserved pasta water
    large pasta shells
    🥣colander
    🥛measuring cups

  4. Step 4/17

    Thaw the frozen spinach completely and squeeze or drain away excess liquid.

    frozen spinach
    🥣colander

  5. Step 5/17

    Finely chop the drained spinach. Transfer it to a large mixing bowl.

    frozen spinach
    🔪chopping knife
    🪵cutting board
    🥣mixing bowl

  6. Step 6/17

    Add ricotta cheese, cheddar cheese, 50 g Parmesan cheese, egg yolk, garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground nutmeg to the spinach.

    ricotta cheese
    cheddar cheese
    Parmesan cheese
    egg yolk
    garlic powder
    salt
    black pepper
    ground nutmeg
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/17

    Mix the filling thoroughly until the spinach and cheeses are evenly combined.

    frozen spinach
    ricotta cheese
    cheddar cheese
    Parmesan cheese
    egg yolk
    🥣mixing bowl
    🥄wooden spoon

  8. Step 8/17

    Chop 1 garlic clove. Combine it with olive oil, tomato passata, 1/4 cup (60 ml) reserved pasta water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

    garlic
    olive oil
    tomato passata
    reserved pasta water
    salt
    black pepper
    🔪chopping knife
    🪵cutting board
    🥣mixing bowl
    🥛measuring cups
    🥄measuring spoons
    🥄wooden spoon

  9. Step 9/17

    Set aside 1/3 cup (80 ml) of tomato sauce. Spread the remaining tomato sauce evenly across the bottom of the ovenproof baking dish.

    tomato passata
    🥛measuring cups
    🍽️ovenproof baking dish
    🥄wooden spoon

  10. Step 10/17

    Fill each cooked pasta shell with about 1 teaspoon of spinach-ricotta filling. Arrange the filled shells snugly in the baking dish.

    large pasta shells
    frozen spinach
    ricotta cheese
    🥄teaspoon
    🍽️ovenproof baking dish

  11. Step 11/17

    Stir 2 tablespoons (30 ml) reserved pasta water into the reserved tomato sauce. Pour the loosened sauce over the filled shells.

    reserved pasta water
    tomato passata
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon
    🍽️ovenproof baking dish

  12. Step 12/17

    Sprinkle the shells with 10 g Parmesan cheese for topping and all of the mozzarella cheese. Cover the dish tightly with aluminum foil.

    Parmesan cheese for topping
    mozzarella cheese
    🍽️ovenproof baking dish
    📜aluminum foil

  13. Step 13/17

    Bake the covered dish for 30 minutes at 180°C fan (356°F fan).

    🍽️ovenproof baking dish
    📜aluminum foil

  14. Step 14/17

    Remove the foil and bake for 15 to 20 minutes, until the cheese is golden and bubbling.

    mozzarella cheese
    Parmesan cheese for topping
    🍽️ovenproof baking dish

  15. Step 15/17

    Rest the baked shells for 5 minutes, then serve immediately while hot.

    🍽️ovenproof baking dish

  16. Step 16/17

    Uncover the dish and bake for another 15-20 minutes until the cheese takes color.

  17. Step 17/17

    Serve immediately.

Composition

Ingredients

Types

Grains, Pasta, Vegetables, Frozen vegetables, Dairy, Cheese, Eggs, Seasonings, Spices, Aromatics, Oils, Tomato products

Ingredients

Large pasta shells, Frozen spinach, Ricotta cheese, Parmesan, Cheddar cheese, Mozzarella cheese, Egg yolk, Salt, Pepper, Garlic powder, Nutmeg, Garlic, Olive oil, Tomato passata, Pasta water

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

685 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 65g, Fat: 32g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 720mg, Iron: 4.2mg, Potassium: 740mg, Sodium: 890mg

Vitamins

Vitamin A: 680µg RAE, Vitamin C: 16mg, Vitamin K: 350µg, Vitamin B12: 1.2µg

Preparation

Time Information

Preparation

30 minutes

Cooking

50 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

large pot, colander, mixing bowl, chopping knife, cutting board, measuring cups, measuring spoons, wooden spoon, teaspoon, ovenproof baking dish, aluminum foil

Appliances

stovetop, oven

Type

Type

Type Of Dish

Main Course, Pasta Bake, Casserole

Occasions

Christmas, Holiday Dinner, Family Dinner, Make-Ahead Meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Cheesy, Saucy, Golden

Flavors

Savory, Cheesy, Tomatoey, Garlicky, Herbaceous, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave the cooked dish out for more than 2 hours.,Keep covered until serving.), fridge : 3 days (Cool promptly and refrigerate in an airtight container.,Reheat covered at 180°C until the center is steaming hot.,The unbaked assembled dish may be refrigerated, covered, for up to 24 hours before baking.), freezer : 90 days (Freeze the assembled unbaked dish tightly wrapped.,Thaw overnight in the refrigerator before baking.,Add 10 to 15 minutes to the baking time if baking from chilled.)