Pasta Shells stuffed with Ricotta & Spinach

Pasta Shells stuffed with Ricotta & Spinach






  1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the pasta shells and cook for about half the time suggested in the package.
  2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the garlic and cook until golden, about 2 minutes.
  3. Add the spinach leaves to the pan with a pinch of salt and let cook for about 10 minutes.
  4. When the pasta is half cooked, drain it and let it cool off for a few minutes.
  5. In the meantime mix the ready spinach with the ricotta cheese creating a creamy texture and stuff the shells with it.
  6. Place the stuffed shells in a oven casserole and top them with the béchamel sauce and the grated parmigiano.
  7. Bake in the oven at 350 degrees F for about 15 minutes!

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  • Arianna Scutiero
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