Stuffed pasta shells with ricotta & spinach
Lately I've wanted to cook meat-free meals, maybe it's the summer heat!
Having said that I love pasta, and whenever I'm in the supermarket I always look at all the fancy dried pastas. This week I was looking large shells to stuff but instead I found these!
Paccheri are like mini canneloni. Just pick a pack with no broken ones!
So for this 'no recipe' recipe and you will need the following:
Pre-heat the oven to 180c.
150g (half a bag) spinach. I always freeze fresh spinach leaves for cooking
1 pot 250g ricotta
250g Paccheri dried pasta
1 large clove of garlic finely chopped
generous pinch of salt & pepper
dried mixed herbs
2 tins of chopped tomatoes
Freshly grate about 1/2 teaspoon of nutmeg
Add the eggs, garlic, herbs, salt & pepper. Mix. Then crumble the frozen spinach and mix in well.
Using a teaspoon fill the Paccheri and layer up in a dish. Add the tomatoes and top with cheese and fresh pepper.
Bake in the oven for 45 minutes, then switch off the oven and leave the dish in the oven for 20 minutes. Let the dish rest. Baked pasta is always better served warm and rested.
Baked pasta always needs longer in the oven than conventional boiled pasta.
Serve with a green salad as a main course for your 'no meat mondays'. Voila!