Spinach Stuffed Pasta Shells
Pan-baked vegetarian spinach stuffed pasta shells dish with red sauce and cheese. Delicious dairy dish for a hearty dinner. Made with spinach, pasta shells and tomato sauce- the perfect Italian combo that the whole family will love.
Ingredients
- 1 pound (500 grams) pasta shells
- 2 cans tomato sauce (800 grams total | ~28oz)
- ¼ cup grated parmesan cheese
For the filling:
- Frozen chopped spinach (I used the one that comes in cubes, 600 grams | ~21oz)
- ⅔ cup grated mozzarella cheese
- 1 egg
- ½ teaspoon nutmeg
- 2-3 tablespoon chopped basil leaves
- 2 cloves garlic minced
- Salt and pepper, by your taste
Instructions
- Cook the pasta according to the instructions on the box and set aside.
- Thaw the frozen spinach completely.
- Add the thawed spinach to a bowl and mix with the other filling ingredients.
- Transfer the filling to a piping bag (or use a teaspoon).
- Set the oven to 180°C / 350°F with the fan.
- Add a layer of tomato sauce to a baking pan (9x13).
- Arrange the cooked pasta shells on the sauce layer.
- Pipe the filling into the shells.
- Cover the rest with the tomato sauce.
- Sprinkle the parmesan cheese.
- Cover with foil.
- Bake for 30 minutes covered.
- Remove cover and bake for more 4-5 minutes.
- Cool at room temperature.
- Munch and enjoy!
Notes
* If you have any other pasta types that is not shaped as big shells, this recipe still applies. All you need to do is layer the filling instead of actually filling the pasta. Something like making lasagna but with different layers.