Stuffed pasta shells are a tasty, rich, and hearty first course, perfect for a Christmas menu or different occasions.
4 people
1
Blanch the spinach in a pot of water for a couple of minutes. Drain the spinach and let it cool.
2
Squeeze out all the excess water, chop it finely, and place it in a bowl.
3
Add the ricotta cheese, egg, 50g of parmesan cheese, salt, and a sprinkle of nutmeg.
4
Mix well to blend all the ingredients together.
5
Heat up a saucepan and sauté a clove of garlic in a tablespoon of oil
6
Pour in the Mutti Finely Chopped Tomatoes, season with salt, and cook for 5 minutes.
7
Cook the pasta shells al dente, then drain and season them with a tablespoon of extra virgin olive oil to stop them from sticking to each other.
8
Pour the spinach and ricotta filling into a pastry bag and stuff the pasta shells.
9
Spread a layer of the Finely Chopped Tomatoes on the bottom of the baking tray and arrange the stuffed pasta shells on top.
10
Finish with a few tablespoons of Finely Chopped Tomatoes.
11
Then sprinkle with grated parmesan cheese and cook in a preheated oven at 180 degrees for 30 minutes.
Stuffed pasta shells are a rich, hearty, and flavorful first course, perfect for festive gatherings. Beautiful and easy to prepare, the shell-shaped pasta perfectly cradles the soft ricotta and spinach filling. It’s a real crowd-pleaser that’s sure to make any occasion feel special. You can even prepare it a day in advance and simply reheat before serving. The contrast between the creamy filling and the lightly crisped top layer makes every bite satisfying and delicious. Add a layer of rich tomato sauce and a sprinkle of parmesan, and you’ve got a dish that’s both comforting and elegant.
Oven-baked pasta is a traditional Sicilian dish, believed to have been introduced to Italy through Arab influence, originally created as a clever way to use up leftover pasta. There are many regional variations, but the most iconic are Anelletti alla Palermitana and Timballo di Maccheroni, famously mentioned in The Leopard by Tomasi di Lampedusa for its grandeur and rich flavor. If you can’t find pasta shells, try other generously sized shapes like lumaconi or paccheri. The important thing is to choose a shape that can embrace the filling and hold up well to baking, turning every forkful into a warm, satisfying bite.
