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Easy way to prepare spinach and ricotta pasta shell

Easy baked spinach and ricotta pasta shells

NUTRITION: PER SERVING
CALORIES:  592KCALS
FAT:  16.8G (6.3G SATURATED)
PROTEIN:  26.9G
CARBOHYDRATES:  78.8G (17.1G SUGARS)
FIBRE:  9.3G
SALT:  1.9G

Ingredients
280g conchiglioni pasta
260g baby leaf spinach
250g ricotta cheese
250g 2 per cent fat greek yogurt (we like Total)
¼ tsp freshly grated nutmeg
1 garlic clove, crushed
Finely grated zest 2 lemons
2 x 350g jars tomato and parmesan pasta sauce
70g dried breadcrumbs

Method
Bring a large pan of salted water to the boil and cook the pasta for 12 minutes or until al dente. Drain, refresh in cold water, then drain again and set aside. Put the spinach into a large colander and pour a full kettle of boiling water over to wilt it. Drain, then use the back of a spoon to squeeze out as much water as possible.
Heat the oven to 200°C/ 180°C fan/gas 6. In a mixing bowl, mix the spinach, ricotta, yogurt, nutmeg, garlic and zest of 1 lemon with a good pinch of salt and pepper.
Pour half the tomato sauce into a 1.5 litre baking dish, then arrange the shells in a single layer, with the open side facing upwards. Spoon the spinach mixture evenly into each shell, then pour the rest of the tomato sauce over. Cover the dish with foil and bake for 30 minutes.
In a small mixing bowl, mix the breadcrumbs and the rest of the lemon zest. Remove the foil from the dish, sprinkle the breadcrumbs over, then return it to the oven for 10 minutes or until the breadcrumbs are golden. Leave to stand for 5 minutes, then serve.

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