Spinach and Ricotta Pasta Shells

0

by: This Little Piggy Loves Food






I had some ricotta left over from when I cooked my slow cooked tomato and sausage pasta and I didn't want to just waste it so I searched for a recipe where I could use it up. I came across this recipe in Fay Ripley's second cookbook "What's for Dinner?" - I remember cooking it before, about 3 1/2 years ago - it took about 25 minutes to cook in total.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 3-4

250g dried conchiglioni pasta shells (large pasta shells)

200g baby spinach

150g ricotta cheese

pinch A good of nutmeg

1 tbsp of olive oil, plus extra for drizzling

100g Black Forest ham or Parma ham

To serve:

Parmesan cheese, grated

Nutrition Facts
Spinach and Ricotta Pasta Shells

Servings Per Recipe: 3

Amount per Serving

Calories: 535

  • Total Fat: 20.8 g
  •     Saturated Fat: 8.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 48.8 mg
  • Sodium: 512.3 mg
  • Total Carbs: 70.6 g
  •     Dietary Fiber: 10.6 g
  •     Sugars: 0.4 g
  • Protein: 19.2 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Whizz the spinach, ricotta, nutmeg and a tablespoon of olive oil in a food processor until roughly combined.

2.  Grind in some black pepper and add the ham. Give another quick whizz to roughly chop together.

3.  Pop the filling in a small pan and gently warm over a low heat.

4.  Meanwhile cook the pasta according to the packet's instructions in salted boiling water. Mine took around 8 minutes.

5.  When the pasta is ready, drain and then drizzle with some olive oil so the shells don't stick together.

6.  Finally stuff each shell with the filling and serve immediately with a generous drizzle of olive oil and a scattering of Parmesan.

7.  I cannot believe that I hadn't cooked this for 3 1/2 years, it was absolutely delicious, in fact Arabella even finished her plate before me….which never happens. It was quick and easy and a great way to encourage Arabella to eat spinach…..I think she thought it was actually pesto. My only complaint is that it takes a bit of time to scoop the filing into the shells and so it consequently can be a little cold if you don't hurry. Next time I will ask Arabella to help which I am sure she will adore anyway.

8.  I will be cooking this again very soon….I do find Fay's first two cookery books really the best!

related recipes

comments