Dinner · Italian
Three cheese and spinach stuffed shells
Jumbo pasta shells filled with ricotta, spinach, and mozzarella, baked in tomato sauce.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 4 servings- 225 g dried jumbo pasta shells (about 24)
- 250 g ricotta cheese
- 150 g spinach, chopped and wilted
- 150 g mozzarella cheese, shredded
- 40 g parmesan cheese, grated
- 1 large egg
- 1/2 tsp dried oregano
- 500 g canned crushed tomatoes
- 10 g fresh basil, torn
Method
Cook the pasta shells in salted boiling water according to package directions, then drain and cool slightly.
Preheat the oven to 190C (375F).
Combine the ricotta, wilted spinach, half the mozzarella, parmesan, egg, and oregano in a bowl.
Spread half the crushed tomatoes in a baking dish, fill each shell with the ricotta mixture, and arrange in the dish.
Top with the remaining tomatoes and mozzarella, and bake for 25 minutes until bubbling.
Scatter with basil before serving.