July 3rd, 2016
Ricotta and spinach stuffed pasta shells
500 g spinach
250 g ricotta cheese
500 g cottage cheese
600 g tomato pasta sauce
250 ml vegetable soup
some finely grated parmesan cheese
freshly ground pepper
Pasta shells are a fun option on pasta night!
Cook the large pasta shells (conchiglioni) in salted water for 5 minutes, drain them and let them cool slightly.
Cook the spinach with some olive oil and season it with salt. When they’re cool enough to handle, squeeze out the excess liquid. Make vegetable soup from some carrots, celery and pepper.
Combine the spinach with ricotta and cottage cheese, season it with salt and freshly ground pepper. Use a spoon to fill the pasta shells with spinach mixture.
Pour olive oil in the oven tray. Mix the tomato sauce with the vegetable soup and pour it in the tray. Add the pasta shells, sprinkle with parmesan and bake it (covered) at 180 degrees for one hour or until the pasta is tender.