Large Pasta Shells Stuffed with Spinach, Ricotta and Sun-Dried Tomatoes is a yummy meatless entree that is seasoned with garlic and fresh basil.
The first time that I made it, I used at least double the spinach, but I found that the spinach overpowered the flavour of the stuffing.
Of late, I tend to use unsalted tomatoes or fresh tomatoes in my recipes. In that way, you can salt and pepper the recipe to suit your own taste.
This is a tasty dish that is complemented with a green salad with a citrus or red wine vinegar dressing.
Large Pasta Shells Stuffed with Spinach, Ricotta and Sun-Dried Tomatoes
Serves | 4 |
Ingredients
- 1/2 bunch fresh spinach
- 3/4 cups shredded mixed Italian cheeses or just shredded Mozzarella cheese
- 3/4 cups Ricotta cheese
- 1/4 cup minced sun-dried tomatoes (from a jar, packed in oil)
- 1 Large or 2 small cloves of garlic (grated or finely minced)
- 1 Tbsp chopped fresh basil (or 1 tsp dried basil)
- salt and freshly ground pepper, to taste
- 1 Large egg (lightly beaten)
- 1 Pkg large pasta shells (about 20 - 22)
- 2 Tsp olive oil
- 1 14 oz (398 ml) tin unsalted diced tomatoes or fresh that have been peeled and chopped
- 1/2 cup freshly grated Parmesan cheese