Ricotta, Spinach & Chicken Stuffed Pasta Shells |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
I've found that food recipes for the masses just didn't suit as in our home, we like a lot more seasoning. However, with a daughter that is vegetarian, I adapted this by just eliminating the chicken. It still is a tasty dish to take to events away. Sometimes it is difficult to buy the very large pasta shells, but I have found them at various fruit & veggie barns. My favourite shell is Conchiglioni 87/b by Divella. Ingredients:
300 g jumbo pasta shells |
500 g skinless chicken breasts |
500 g spinach |
250 g ricotta cheese |
500 g cottage cheese |
700 ml pasta sauce, tomato (arabiatta is great) |
500 ml vegetable stock |
50 g parmesan cheese |
1/2 cup basil leaves |
Directions:
1. Preheat oven to 180F (160C) (I use my NuWave Oven for about 45 minutes).
2. Par-cook the pasta in boiling water for 3 minutes. Drain and cool slightly.
3. Brush a shallow 8 cup ovenproof baking dish or ramekins, with oil. (or spray).
4. Microwave the spinach until just wilted. Then drain and chop finely, squeezing out excess liquid.
5. Combine spinach, ricotta and cottage cheese annd spoon or pipe into the pasta shells.
6. Combine the pasta sauce and stock and pour into the prepared dish or ramekins. Place the shells on top and scatter pieces of skinless chicken around. Sprinkle grated parmesan over all.
7. Bake covered for about 1 hour and scatter torn basil leaves on top to serve.
|
|