Pasta Shells with Ricotta and Spinach by @cuisinovia

1h20

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 + 0.25 tsp

Salt

⚫

1.7 g + 0.25 tsp

Pepper

🧄

1.5 g

Garlic powder

🫙

0.5 g

Nutmeg

🧄

1 clove

Garlic

🫒

30 ml

Olive oil

🍅

250 ml

Tomato passata

🍝

150 ml

Pasta water

  1. Preheat
    • salt
    • Pasta water

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

  2. Cook
    • large pasta shells

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

  3. Drain
    • reserved pasta water
    • large pasta shells

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

  4. Drain
    • frozen spinach

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

  5. Chop
    • frozen spinach

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

  6. Add
    • ricotta cheese
    • cheddar cheese
    • Parmesan cheese

    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.

  7. Mix
    • frozen spinach
    • ricotta cheese
    • cheddar cheese

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

  8. Chop
    • garlic
    • olive oil
    • tomato passata

    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.

  9. Spread
    • tomato passata

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

  10. Fill
    • large pasta shells
    • frozen spinach
    • ricotta cheese

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

  11. Stir
    • reserved pasta water
    • tomato passata

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

  12. Sprinkle
    • Parmesan cheese for topping
    • mozzarella cheese

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

  13. Bake

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

  14. Bake
    • mozzarella cheese
    • Parmesan cheese for topping

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

  15. Serve

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

  16. Bake

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

  17. Serve

    Serve immediately.

Pasta Shells with Ricotta and Spinach by @cuisinovia

1h20

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 + 0.25 tsp

Salt

⚫

1.7 g + 0.25 tsp

Pepper

🧄

1.5 g

Garlic powder

🫙

0.5 g

Nutmeg

🧄

1 clove

Garlic

🫒

30 ml

Olive oil

🍅

250 ml

Tomato passata

🍝

150 ml

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

Notes

Parmesan (grated, plus 2 tbsp for sprinkling), Cheddar cheese (grated), Mozzarella cheese (grated), Salt (for the filling, for the tomato sauce), Pepper (for the filling, for the tomato sauce), Garlic (chopped, for the tomato sauce), Pasta water (reserved, for the sauce, added to the remaining pasta sauce)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

to inform

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

Stove, Oven

Type

Type

Type Of Dish

Main Course

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.)