
Spinach and Ricotta Pasta Shells

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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
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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
preparation

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