Go Back
–+ servings
spinach and ricotta stuffed shell pasta in a pink sauce

Spinach and ricotta stuffed shell pasta in a creamy tomato sauce

Nassie Angadi
A stuffed shell pasta filled with spinach and ricotta, and cooked in a creamy tomato pink sauce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Courses
Cuisine Italian
Servings 4
Calories 404 kcal

Equipment

Ingredients
  

  • 200 g of stuffed shell pasta eg. conchiglie pasta
  • 1 cup of spinach
  • 1 cup ricotta
  • 4 tablespoons of grated parmesan
  • pinch of salt and pepper

Pink Pasta sauce

  • 3/4 cup of crême fraiche or heavy cream
  • 3/4 cup of tomato coulis or tomato sauce
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of dried thyme
  • 1 teaspoon of garlic powder
  • pinch of salt and pepper

Instructions
 

  • In a large pot on the stove, cook the stuffed shell pasta according to package instructions.
  • In a small mixing bowl, mix all the ingredients for the pink sauce.
  • Chop the spinach and in a sauce pan, lightly cook the spinach at medium heat. Let it cool, once finished.
  • Once the pasta has finished cooking, drain the pasta and let it cool till it becomes comfortable to touch.
  • Mix the cooked spinach with the ricotta cheese, and pinch of salt and pepper.
  • Move the pink sauce to base of a large casserole dish.
  • Using a small teaspoon, put the spinach and ricotta mix into each individual pasta shell and place in the casserole dish, on top of the sauce. Start on the outside arranging each stuffed pasta shell and head towards the center, with the stuffed pasta shells overlapping.
  • Repeat for each pasta shell until the casserole dish is full.
  • Preheat the oven at 375°F (190°C).
  • Sprinkle the top layer with parmesan cheese, added liberally.
  • Place in the oven for 15 minutes or until the cheese on top looks cooked.
  • Serve while warm.

Nutrition

Serving: 1gCalories: 404kcalCarbohydrates: 17gProtein: 19gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 98mgSodium: 560mgFiber: 2gSugar: 4g

Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.

You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.

Tried this recipe?Let us know how it was!