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Gourmet Spinach and Ricotta Stuffed Shells
Gourmet Spinach and Ricotta Stuffed Shells

Gourmet Spinach and Ricotta Stuffed Shells
Elegant pasta shells filled with a creamy spinach and ricotta mixture, baked in a rich tomato sauce.
Gourmet Spinach and Ricotta Stuffed Shells

Provides a balanced meal with carbohydrates for energy, protein for muscle repair, and fiber for digestion, supporting endurance training.

Ingredients:
1
Servings
  • 200
    g
     pasta shell
  • 250
    g
     ricotta cheese
  • 150
    g
     spinach
  • 200
    ml
     tomato sauce
  • 50
    g
     parmesan cheese
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 5
    g
     basil
Preparation Time: 45 minutes
Gourmet Spinach and Ricotta Stuffed Shells
Instructions:
  1. Preheat the oven to 180°C.
  2. Cook the pasta shells in boiling water until al dente. Drain and set aside.
  3. In a pan, heat olive oil and sauté minced garlic until fragrant.
  4. Add spinach to the pan and cook until wilted. Remove from heat.
  5. In a bowl, mix ricotta cheese with cooked spinach and half of the parmesan cheese.
  6. Fill each pasta shell with the ricotta and spinach mixture.
  7. Spread tomato sauce on the bottom of a baking dish.
  8. Place stuffed shells in the dish and cover with remaining tomato sauce.
  9. Sprinkle the rest of the parmesan cheese on top.
  10. Bake in the oven for 20 minutes until bubbly and golden.
  11. Garnish with fresh basil before serving.
Nutrition Per Serving 856 g Per 100g
Energy 900 kcal 105 kcal
Protein 40 g 4.7 g
Fibre 8 g 0.9 g
Salt 2 g 0.2 g
Sugar 10 g 1.2 g
Carbohydrates 100 g 11.7 g
Fat 40 g 4.7 g
  • 200
    g
     pasta shell
  • 250
    g
     ricotta cheese
  • 150
    g
     spinach
  • 200
    ml
     tomato sauce
  • 50
    g
     parmesan cheese
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 5
    g
     basil
1
Servings
0

Preheat the oven to 180°C.

Cook the pasta shells in boiling water until al dente. Drain and set aside.

In a pan, heat olive oil and sauté minced garlic until fragrant.

Add spinach to the pan and cook until wilted. Remove from heat.

In a bowl, mix ricotta cheese with cooked spinach and half of the parmesan cheese.

Fill each pasta shell with the ricotta and spinach mixture.

Spread tomato sauce on the bottom of a baking dish.

Place stuffed shells in the dish and cover with remaining tomato sauce.

Sprinkle the rest of the parmesan cheese on top.

Bake in the oven for 20 minutes until bubbly and golden.

Garnish with fresh basil before serving.

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