Spinach and Ricotta Stuffed Shells with Creamy Pesto Sauce

Large pasta shells filled with a creamy spinach and ricotta mixture, baked in a rich pesto sauce for a satisfying vegetarian dinner.

Ingredients

• 12 large shells Pasta Noodles (Jumbo Shells)
• 2 cups, chopped Spinach
• 300 g Ricotta Cheese
• 1 cup Pesto Sauce
• 1/2 cup Heavy Cream
• 2 cloves, minced Garlic
• Pinch Nutmeg
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly. Lightly grease a baking dish.
3. While pasta is cooking, sauté minced garlic in a pan with a little olive oil until fragrant. Add spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a large bowl, combine cooked spinach mixture, ricotta cheese, pinch of nutmeg, salt, and pepper. Mix well.
5. Carefully stuff each pasta shell with the spinach and ricotta mixture.
6. In a separate bowl, combine pesto sauce and heavy cream. Stir well to create the creamy pesto sauce.
7. Pour a thin layer of creamy pesto sauce into the bottom of the prepared baking dish.
8. Arrange stuffed shells in the baking dish, then cover with remaining creamy pesto sauce.
9. Sprinkle shredded mozzarella cheese evenly over the top.
10. Bake for 25-30 minutes, or until cheese is melted, bubbly, and lightly golden. Ensure the internal temperature reaches 165°F (74°C).
11. Let cool slightly before serving.

Cuisine: Italian

Suitability: vegetarian,kid-friendly

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 3

Meal Type: dinner