Ricotta and Spinach Stuffed Pasta Shells |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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A great Italian dish for vegetarians or pasta lovers. Ingredients:
32 large pasta shells (conchiglioni in italian) |
500 g spinach |
250 g low-fat ricotta cheese |
500 g low fat cottage cheese |
600 ml bottled pasta sauce |
250 ml vegetable stock |
1 tablespoon finely grated parmesan cheese |
Directions:
1. Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
2. Cool slightly.
3. Preheat oven to moderate.
4. Boil, steam or microwave spinach until just wilted; drain.
5. Chop spinach finely, squeeze out excess liquid.
6. Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
7. Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
8. Place pasta shells in dish; sprinkle with parmesan.
9. Bake, covered, in moderate oven about 1 hour or until pasta is tender.
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