Ricotta and Spinach Stuffed Pasta Shells

Name: Ricotta and Spinach Stuffed Pasta Shells
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 32 large pasta shells (conchiglioni in Italian); 500 g spinach; 250 g low-fat ricotta cheese; 500 g low fat cottage cheese; 600 ml bottled pasta sauce; 250 ml vegetable stock; 1 tablespoon finely grated parmesan cheese

(4)

Recipe by Terese

A great Italian dish for vegetarians or pasta lovers.

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READY IN: 1hr 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

32

large pasta shells (conchiglioni in Italian)
500

g spinach
250

g low-fat ricotta cheese
500

g low fat cottage cheese
600

ml bottled pasta sauce
250

ml vegetable stock
1

tablespoon finely grated parmesan cheese

DIRECTIONS

Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
Cool slightly.
Preheat oven to moderate.
Boil, steam or microwave spinach until just wilted; drain.
Chop spinach finely, squeeze out excess liquid.
Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
Place pasta shells in dish; sprinkle with parmesan.
Bake, covered, in moderate oven about 1 hour or until pasta is tender.

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