Three Cheese stuffed pasta shells

PennyBy Penny    

May 17, 2017


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


1Heat oven to 180c

2Cook the pasta shells in boiling salted water for 7 minutes . Drain and cool

3Cook the spinach in microwave for a minute or 2 . When cooked squeeze out all of the water .

4Mix the cheeses in a bowl reserving some of the mozerella

5Add the spinach and then season with salt , pepper and nutmeg . Mix well

6Put a layer of tomato sauce on the bottom of a baking dish .

7Stuff 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

8Cover with foil and bake for 15-20 minutes. Remove foil and cook for another 10 minutes. Serve