Mrs Haloodiefoodie's Ricotta and Spinach Stuffed Pasta Shells on a bed of Marinara Sauce. Topped with Mozzarella and Cheddar Cheese.
Best Veggie meal thus far! #Haloodiefoodiegoesveggie
Full recipe below
Jumbo pasta shells with spinach and ricotta filling
250g jumbo pasta shells (conchiglioni)
400g marinara sauce (dolmio)
100g grated cheese
4 packed cups (200g) baby spinach leaves
1.5 tbsp olive oil
2 tsp fresh garlic, minced
Green chiliies, to taste
2 balls mozzarella cheese, shredded (1.5 for stuffing + 0.5 balls for topping)
340g skim-milk ricotta cheese
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
Boil pasta shells in lightly salted water, leaving slightly uncooked.
Place the roughly chopped spinach in another pan with the olive oil, garlic and green chillies and lightly wilt the leaves down.
Once cooled add 1.5 balls shredded mozzarella and the rest of the ingredients(except the marinara and the grated cheese). Adjust salt, pepper and chillies to taste.
Layer 350-400g marinara sauce in a large baking dish.
Place some spinach and ricotta mix into each shell, and arrange over the sauce.
Sprinkle the top with the left over mozzarella and the cheese.
Bake gas mark 6 for approx 20 mins, till lightly golden.