Hope you will like my stuffed pasta shell recipe. I usually make lasagna with these ingredients by using lasagna sheets instead of pasta shells & do alternate layers of ricotta cheese mixture & marinara/pasta sauce but thought of using pasta shells this time. This is a good way to get some greens in kid’s bellies :)
- Pasta shells
- Ricotta cheese 15oz
In India it is hard to find Ricotta cheese. You can substitute it with Mawa/Khoya + 1 tablespoon heavy cream to get the correct constancy.
- Onion 1 medium
- Garlic - 3-4 tablespoon
- Spinach washed & roughly chopped - 3 cups
- Pinch of nutmeg (jaifal)
- Pasta/ Marinara sauce
- Dry Italian seasoning
Ricotta Cheese Filling:
Heat some olive oil. Add the chopped/minced garlic & sauté for a minute or so. Add onion & pinch of salt & cook for couple of minutes. Add the dry Italian seasoning & spinach. Cook for around 5-10 minutes. Add a pinch of nutmeg, it goes very well with recipes with spinach. Keep it aside to cool.
Cook pasta shells as per the instructions on the box. Drain & keep aside. After they cool down little bit, fill them with 1 tablespoon of the ricotta cheese filling (mentioned above). Coat the baking sheet with Olive oil & drizzle with some pasta/marinara sauce. Line up the filled pasta shells. Cover the shells with pasta/marinara sauce. Make sure the shells are coated with the sauce thoroughly. Drizzle with olive oil. This will prevent the shells from drying out while they cook in oven. Cover with silver foil & bake it in oven at 200 F(if using counter top) or 300 – 350 F (if using the big oven) for 20 min or until you see the sauce bubble up. Cooking time depends on the oven & how close the heating coil is near the dish, so adjust accordingly. I usually check after 10 min.
You can add some shredded mozzarella on the top & broil it for a minute until the cheese melts. I like this recipe without mozzarella cheese but if you are a cheese lover, please do add this at the end. I used Go cheese in India instead of Mozzarella cheese & it worked great!
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