Syn Disentangled Ricotta and Vegetable Stuffed Pasta Shells

Everyone testament pair these Syn Disentangled Ricotta and Spinach Stuffed Food Shells - mouthwatering scrumptious.I was walking around Costco antepenultimate hebdomad doing the customary monthly top of things we usually snatch, when a tub of Ricotta caught my eye and an instant craving for Ricotta and Vegetable food took over.There was already a bag of vegetable in the cart, something I buy weekly as it's so handy for adding several excitable hurry foods to dinner whether it be pasta, curry or straight breakfast, so all I requisite was the food shells.

Jumbo Food Shells are perfect for mixture with yummy fillings for surprising food dishes, they are whacking and less fiddly than the accustomed cannelloni tubes, tho' if you can't get magnanimous pasta shells, look unrestricted to reserve with a akin pasta that can be stuffed.As with any spinach supply, seasoner is a staleness, they are honourable two ingredients that two together astonishingly good. I also add many onion, because cured onion is luscious in some you are making.90g of Ricotta is a Intelligent Other A and oh my is it genuine. It's perfect in sugary dishes as advantageously as appetizing. Tally you proved both ricotta, drizzled with warmed honey and refreshed production? Translunary!!

This Ricotta and Spinach Stuffed Pasta Shells serves 4 grouping but I only use 3 servings of ricotta, so that we can also get in a robust superfluous A serving of Parmesan for the top of the heat. A food heat activity, virtuous needs any forgiving of melty mallow don't you suppose? and shaft Parmesan real packs the variety too.You essential to represent trusty you cook the food until al dente before dressing, and then it can be settled on top of that yummy tomato supported sauce and sprinkled with the cheese cheese before beingness burnt in the oven.

Ingredients:

• 8oz/230g of fresh spinach, chopped
• 1 small onion, finely chopped
• 3 cloves of garlic, crushed
• 1 egg
• 30g/1oz of parmesan cheese, grated - 1 HEa
• 270g/9.5oz of  ricotta - 3 HEa's
• 20 jumbo pasta shells (approx 140g), uncooked
• cooking oil spray

for the tomato sauce:

• 1 cup of passata
• 1 cup of stock
• 1 small onion, chopped
• 1 clove of garlic, crushed
• pinch of mixed herbs
• cooking oil spray

Instructions:

For the tomato sauce:

• Spray a frying pan over a medium-high heat with cooking oil spray, add the onion and fry for a couple of minutes until softened.
• Add the garlic, passata, stock and pinch of mixed herbs, bring to a boil, reduce heat to medium low and simmer for about 15-20mins, until it reduces down. 
• Allow to cool slightly and then add to a blender and blend until smooth, set aside.

For the stuffed pasta shells:

• Preheat oven to 180c/350f (gas mark 4)
• Spray a frying pan over a medium-high heat with cooking oil spray.
• Add the onion and garlic, season with salt and black pepper and fry for a few minutes until softened.
• Reduce heat and add the spinach and stir until wilted. 
• Stir in the ricotta until all combined. 
• Remove from heat and quickly stir in the egg to avoid it scrambling.
• Set the mixture aside.
• Add the jumbo pasta shells to a saucepan of boiling hot water and simmer until al dente (approx 8-10 mins)
• Drain and allow to cool slightly.
• Spread the tomato sauce across the bottom of a shallow casserole dish or oven proof dish. 
• Fill the pasta shells with the ricotta and spinach mixture and arrange in the dish on top of the tomato sauce.
• Sprinkle on top with the parmesan cheese. 
• Place in the oven covered and bake for 20 mins, then remove cover (or lid) and bake for an additional 10 minutes. If you prefer a more golden topping, you can finish off under the grill for a couple of minutes.
• Serve and enjoy!!

Notes:

• If freezing, this is best frozen before being baked in the oven. 
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