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🍽️ Large shell pasta with spinach filling

236 kcal · 30 min · 4 servings

Ingredients

• 20 large shell pasta (Conchiglioni)
• 350 g fresh spinach
• 1 small onion
• 1 tbsp butter
• 100 g ricotta
• 4 tbsp freshly grated parmesan
• pepper (freshly ground)
• nutmeg (freshly grated)
• 200 g strained tomatoes
• 125 g mozzarella

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Cook the shell pasta in plenty of salted water until al dente.
3. 3. Drain the pasta and place it on a large kitchen towel.
4. 4. Let the pasta drain on the towel.
5. 5. Wash the spinach and remove any tough stems.
6. 6. Add the wet spinach to boiling salted water.
7. 7. Let the spinach wilt in the water.
8. 8. Lift the spinach out of the pot.
9. 9. Let the spinach drain.
10. 10. Chop the spinach finely on a cutting board.
11. 11. Return the chopped spinach to the sieve.
12. 12. Squeeze the spinach in the sieve slightly to remove excess moisture.
13. 13. Peel the onion and chop it finely.
14. 14. Sauté the onion in 1 tablespoon of butter in a pan.
15. 15. Add the spinach to the onion in the pan.
16. 16. Sauté the spinach briefly.
17. 17. Stir the ricotta into the mixture.
18. 18. Heat the mixture briefly until the ricotta is warm.
19. 19. Season the filling with Parmesan, salt, pepper, and nutmeg.
20. 20. Spread 5 to 6 tablespoons of tomato sauce on the bottom of a baking dish.
21. 21. Fill the shell pasta with the spinach ricotta mixture.
22. 22. Place the filled pasta on the tomato sauce.
23. 23. Drain the mozzarella.
24. 24. Chop the mozzarella finely.
25. 25. Sprinkle the chopped mozzarella over the shell pasta.
26. 26. Place the baking dish under the hot grill.
27. 27. Grill the pasta until the mozzarella has melted.
28. 28. Grill the pasta golden brown if desired.
29. 29. Serve the pasta immediately.

Nutrition per serving

• kcal: 236
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 8 g