Three Cheese stuffed pasta shells

2017-05-17
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

Ingredients

  • 75g large pasta shells per person
  • 1.5 pints tomato sauce ( I made mine with onions , garlic , peppers , carrots , mushrooms , Italian seasoning and tinned tomatoes
  • 2 pots of ricotta
  • 150g hard Italian cheese grated
  • A couple of balls of mozerella
  • 0.5 bag frozen spinach
  • Salt and black pepper
  • Freshly grated nutmeg

Method

Step 1

Heat oven to 180c

Step 2

Cook the pasta shells in boiling salted water for 7 minutes . Drain and cool

Step 3

Cook the spinach in microwave for a minute or 2 . When cooked squeeze out all of the water .

Step 4

Mix the cheeses in a bowl reserving some of the mozerella

Step 5

Add the spinach and then season with salt , pepper and nutmeg . Mix well

Step 6

Put a layer of tomato sauce on the bottom of a baking dish .

Step 7

Stuff the cooled pasta with teaspoonful of the cheese and spinach mix . Sit on top of the tomato sauce . Add more sauce and then more shells in layers finishing with tomato sauce . Top with reserved mozerella

Step 8

Cover with foil and bake for 15-20 minutes. Remove foil and cook for another 10 minutes. Serve

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