Ricotta and spinach stuffed pasta shells
Cook, ACP Books, page 364
Cuisine type: ItalianCooking time: More than 1 hour
Special options: Diabetic,
Heart friendly,
Low Carb,
Low cholesterol,
Low fat,
Low GI,
Vegan,
VegetarianCourse: Entree,
Lunch,
MainFavourite flavours: Easy recipes,
Pasta
INGREDIENTS
32 large pasta shells (280g)
500g spinach, trimmed
250g ricotta cheese
500g cottage cheese
600g bottled tomato pasta sauce
1 cup (250ml) vegetable stock
1 tablespoon finely grated parmesan
METHOD
Preheat oven to moderate (180°C/160°C fan-forced). Oil shallow 2-litre (8-cup) ovenproof dish
Cook pasta in large saucepan of boiling water, uncovered, 3 minutes; drain. Cool 10 minutes.
Meanwhile, boil, steam or microwave spinach until just wilted; drain. Chop spinach finely; squeeze out excess liquid.
Combine spinach in large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
Combine sauce and stock in dish; place pasta shells on top, sprinkle with parmesan. Bake, covered, about 1 hour or until pasta is tender.
Per serving: 9.9g total fat (5.3g saturated); 2295kj (549 cal); 66.7g carbohydrate; 43g protein; 8.4g fibre
Side note:
For a meat version, combine ¼ cup pesto, 2 tablespoons roasted pine nuts and 500g Italian sausages (skin removed); add to the spinach mixture, with the cottage cheese reduced to 200g. Spoon the mixture into the shells.
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