Stuffed Shells with Spinach and Ricotta

RENEE NICOLE'S KITCHEN

These Stuffed Shells with Spinach and Ricotta are a tasty and satisfying meal. Perfect for meatless nights or whenever you’re just craving comfort food, this is a recipe everyone will love!

RENEE NICOLE'S KITCHEN

Conchiglioni Pasta Shells

KEY INGREDIENT

1. Bring a pan of water to the boil then add the pasta shells. Cook for 2 minutes less than the cooking instructions suggest. The pasta shells should be al dente. Drain and rinse in cold water and set aside.

prep the shells

2. Add the oil to a 10" cast iron skillet placed over a medium heat. When the oil is hot add the crushed garlic and chilli flakes. Cook for 1 minute then add the spinach. Cook for 3 minutes or until the spinach has wilted.

saute

3. Remove from the heat, roughly chop the spinach then add it to a bowl along with the ricotta. Mix together well.

roughly chop & add

4. Preheat the oven to 375ºF.

preheat the oven

5. Use a teaspoon to fill each pasta shell with the spinach and ricotta mixture.

fill the shells

– dry Conchiglioni pasta shells – olive oil – cloves garlic, crushed – Pinch chilli flakes – fresh spinach – ricotta – marinara sauce – Kosher Salt, to taste – Black Pepper, to taste – grated Parmesan

SIMPLE INGREDIENTS

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Stuffed Shells with Spinach and Ricotta

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