The Pasta Shells with Ricotta and Spinach are truly delicious, and you can prepare them well in advance, storing them in the refrigerator. I find them to be such a rich first course that I usually serve portions of no more than 5 shells per person, especially since I continue with the rest of the dishes. When it is the only course, like a single dish, because it really is, then I double the portions. Few but truly delicious ingredients for this dish that doesn’t require any cooking skills, just a bit of patience during preparation.
Here are links to other tasty baked first courses that you must try:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 20 conchiglioni
- 3.5 oz grated parmesan cheese
- 8.8 oz sheep ricotta
- 8.8 fresh spinach
- 21.2 oz tomato pulp
- 1 small onion
- 3 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Small Pot
- 1 Colander
- 1 Pan
- 1 Bowl
- 1 Baking Dish
How to Prepare Pasta Shells with Ricotta and Spinach
To prepare the Pasta Shells with Ricotta and Spinach, as usual, I recommend organizing your workspace with all ingredients already measured.
This way, you’ll have everything at hand, and the work will be simpler and faster.
Boil the pasta, but drain it rather al dente, as cooking will be finished in the oven.
Meanwhile, prepare a simple sauce by sautéing a chopped small onion with extra virgin olive oil.
Then add the tomato pulp, adjust the salt, and continue to cook until the excess liquid has evaporated.
While the sauce cooks, after thoroughly washing the spinach to remove any dirt, immerse them in boiling water and cook for about 10 minutes.
Drain them, and when they have cooled, squeeze them as much as possible to keep them dry.
Chop them with a knife or cut them into pieces with scissors, and place them in a bowl.
Combine the necessary ricotta, grated parmesan cheese, a pinch of salt, and mix everything well.
Now that all the ingredients are ready, you can stuff the pasta shells and preheat the oven to 392°F.
Take one at a time and fill them with a teaspoon, the larger tea type, with the prepared mixture.
Place them in a baking dish, where you have already put one or two tablespoons of tomato sauce at the base.
Once this step is completed, pour the remaining sauce over them and sprinkle with more grated parmesan cheese.
Bake and let cook for about 15/20 minutes, or until the browning is to your liking.
Serve your Pasta Shells with Ricotta and Spinach piping hot.
Tips, Variations, and Storage
You can store this type of stuffed pasta in the refrigerator for a few days, both raw and cooked.
Also, if you need a ready-to-use supply, freeze it without worry, but I suggest doing so raw so it remains fresh when you enjoy it.
If you do not like spinach, feel free to choose another type of vegetable that is very delicate, such as chard.
If you do not like spinach, feel free to choose another type of vegetable that is very delicate, such as chard.
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