Stuffed Pasta Shells

Name: Stuffed Pasta Shells
Ingredients: 12-14 pasta shells, cooked as directed, drained, rinsed with cold water; 1 tbsp olive oil; ⅓ c. diced shallots; 1 garlic clove, finely chopped; 2 c. spinach, roughly chopped; 1 tbsp fresh basil, sliced or 1 tsp dried basil; 1 egg; 1 c. ricotta; ⅔ of a 113g package of goat cheese; ¼ c. diced roasted red pepper, or diced tomato; Favourite pasta sauce; Grated parmesan; Toasted pine nuts

February 9, 2023

Stuffed shells are a popular dish for good reason, they’re hearty and elegant looking, yet easy to make!

Stuffed Pasta Shells

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Ingredients

12-14 pasta shells, cooked as directed, drained, rinsed with cold water
1 tbsp olive oil
⅓ c. diced shallots
1 garlic clove, finely chopped
2 c. spinach, roughly chopped
1 tbsp fresh basil, sliced or 1 tsp dried basil
1 egg
1 c. ricotta
⅔ of a 113g package of goat cheese
¼ c. diced roasted red pepper, or diced tomato
Favourite pasta sauce
Grated parmesan
Toasted pine nuts

Directions

Heat the oil and sauté the shallots and garlic for 5-7 minutes. Add the spinach, stir until wilted. Remove and let cool.
Mix ricotta cheese, egg, and goat cheese. Season with salt and pepper and mix. Stir in the red pepper. Spread a thin layer of pasta sauce on the bottom of a baking dish. Fill the cooled shells with the filling and place in the pan. Sprinkle the parmesan on top. Cover with foil.
Bake at 375° for 20 minutes. Uncover and bake 10 minutes longer. Top with toasted pine nuts.
(If you prefer more sauce, spoon some extra over the shells before baking. If you would like some spice, add some chili flakes to the sauce. If you have some leftover chicken, dice it and add to the ricotta filling.)