Welcome back to our vegetarian kitchen! Today, we’re sharing our delicious recipe for Stuffed Pasta Shells with Spinach, Ricotta, and Pepitas. Whether it’s a special occasion or just another mid-week night in that your trying to avoid the Uber-Eats of it all, this dish is super simple, and sure to impress. Let’s get cooking!
Ingredients:
- Large pasta shells
- Spinach
- Ricotta cheese
- 1 egg
- Toasted pepitas (chopped)
- Tomato base
- Chilli
- Basil
- Spices
- Parmesan cheese
Instructions:
- Cook Pasta Shells: In a large pot, bring water to a boil. Add salt to the boiling water, then carefully add the large pasta shells. Cook the shells according to the package instructions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly.
- Prepare Filling: While the pasta shells are cooking, prepare the filling. In a mixing bowl, combine the chopped spinach, ricotta cheese, one egg, grated cheese and toasted pepitas (chopped). Mix well until all ingredients are evenly incorporated, creating a creamy and flavourful filling.
- Make Tomato Base: In a saucepan, heat the tomato base over medium heat. Add chilli, basil, and your preferred spices to the tomato base, stirring well to combine. Let the sauce simmer gently for about 5-7 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
- Fill Pasta Shells: Preheat the oven to the temperature specified on the pasta shell package. Take each cooked pasta shell and carefully spoon the spinach, ricotta, and pepita filling into them, ensuring they are generously filled. Arrange the filled shells snugly in a baking dish, creating a single layer.
- Bake with Parmesan: Once all the shells are filled and arranged in the baking dish, sprinkle grated Parmesan cheese over the top of the shells. Place the baking dish in the preheated oven and bake for approximately 20-25 minutes, or until the cheese is golden brown and bubbly.
- Serve and Enjoy: Remove the baked stuffed pasta shells from the oven and allow them to cool slightly before serving. Garnish with fresh basil leaves if desired, and serve the shells hot, accompanied by additional tomato sauce if desired.
Tips:
- To save time, you can use store-bought marinara sauce instead of making the tomato base from scratch.
- Make extra filling and freeze it for later use in other recipes like lasagne or stuffed peppers.
- For a more traditional flavour, garlic + onion can be used in lieu of pepitas (we just can have them in our household)
Serving Suggestion:
- Garnish the stuffed pasta shells with fresh basil leaves for a vibrant and aromatic finish.
- Pair this dish with a side salad dressed in a light vinaigrette to complement the richness of the stuffed shells.
- Serve with crusty garlic bread or warm focaccia to soak up the flavourful tomato sauce.
Storing + Reheating:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the stuffed pasta shells in a microwave-safe dish, cover with a damp paper towel, and microwave on medium heat for 1-2 minutes until heated through.
- Alternatively, reheat in a preheated oven at 175°C (350°F) for about 15-20 minutes or until heated to your liking. Cover the dish with foil to prevent the shells from drying out.