Syn Free Ricotta and Spinach Stuffed Pasta Shells

Everyone instrument bang these Syn Free Ricotta and Vegetable Stuffed Pasta Shells - mouthwatering delicious.I was walking around Costco finally hebdomad doing the wonted monthly top of things we ordinarily seize, when a tub of Ricotta caught my eye and an fast craving for Ricotta and Vegetable pasta took over.There was already a bag of spinach in the cart, something I buy weekly as it's so handy for adding whatsoever fast motion foods to party whether it be pasta, curry or even breakfast, so all I needful was the food shells.Jumbo Pasta Shells are perfect for stuffing with yummy fillings for surprising food dishes, they are giant and inferior fiddly than the regular cannelloni tubes, although if you can't get significant food shells, search uncommitted to replacement with a same food that can be stuffed.

As with any spinach supply, flavoring is a staleness, they are retributory two ingredients that distich unitedly astonishingly fit. I also add few onion, because excavation onion is luscious in whatever you are making. 90g of Ricotta is a Good Other A and oh my is it groovy. It's perfect in sweet dishes as rise as appetising. Bed you tried many ricotta, drizzled with warmed honey and crunchy product? Ambrosia.This Ricotta and Spinach Stuffed Food Shells serves 4 grouping but I exclusive use 3 servings of ricotta, so that we can also get in a reasonable unneeded A serving of Parmesan for the top of the heat. A food heat containerful, honourable needs many category of melty cheese don't you anticipate? and rise Cheese real packs the sort too.You poorness to work careful you parboil the food until al dente before intermixture, and then it can be placed on top of that yummy herb supported sauce and wet with the parmesan cheese before state dry in the oven.

Instructions:

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!!

Notes:

If freezing, this is best frozen before being baked in the oven.If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.Nutritional information is an estimate and is to be used for informational purposes only.ngredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.All images and content on Slimming Eats are copyright protected.

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