One for a rainy day or when you have someone to impress, these spinach and ricotta pasta shells are a simple dish packed with health goodness for a guilt-free pasta dining experience. Roll up your sleeves and get stuck in…
- 1 bag of spinach
- 1 tub of ricotta
- 1 onion (white or red to your preference)
- garlic clove
- some pepper
- tomato puree
- chopped tomatoes
- giant Conchiglioni pasta
- Parmesan cheese and basil to garnish
one. // Begin by soaking your spinach in hot water. Drain the spinach and chop up into small pieces. Bear in mind that this will be stuffed into the pasta shells later.
two. // Empty the ricotta into a large mixing bowl and add the spinach.
three. // Dice your onion and garlic clove, and brown these in a pan. Add this to your mixing bowl. Season with pepper and salt if desired.
four. // In a saucepan, heat your chopped tomatoes and a little tomato puree. You can add more or less puree depending on your preference of texture. Keep it simmering on a low heat.
five. // Cook your giant Conchiglioni pasta shells in a little salted water. Portion wise, around six or seven shells to a helping is good. Try to avoid overcooking them – keep an eye on your shells until they begin to take on a firm yet slightly rubbery texture, and then drain.
six. // Stuff each shell with your spinach and ricotta mixture. We find that using a teaspoon helps! Distribute the mixture amongst all of your shells.
seven. // Serve up the chopped tomatoes into a shallow bowl/plate, and drop the giant Conchiglioni pasta pieces on top. Sprinkle some Parmesan cheese and basil on top to garnish.
Let us know if you whip this up, and don’t forget to share your food snaps with us on Instagram – @AestheticMag_.
Michelle Chai is a self-confessed colour avoider, avid coffee enthusiast, multi-tasker extraordinaire and, by night, a regular fashion blogger at Daisybutter. She edits Aesthetic (both online and print) and really enjoys her ongoing quest for the perfect knit. FYI, this one came close to nabbing the title.