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  • Prep
    30 min
  • Total
    1H 5M
  • Servings
    4

4 Cheese and Spinach Stuffed Pasta Shells

Ingredients

  • 24 giant pasta shells
  • 500 mL (2 cups) tomato sauce
  • 400 g (1 container) Saputo  Ricotta di campagna cheese
  • 283 g spinach, chopped
  • 1 garlic clove,       
  • 2 shallots, finely chopped
  • 45 mL (3 tbsp) olive oil
  • 750 g (3 cups) Saputo  Italiano 4 Formaggi shredded cheese
  • 1.25 mL (1/4 ¼ tsp) freshly grated nutmeg
  • 5 mL (1 tsp) salt
  • Zest from 1 lemon

 

Directions

  1. Preheat the oven to 200°C (400°F).
  2. Cook the pasta shells in boiling salted water, drain well and set aside.
  3. Sauté the shallots and garlic in the olive oil until translucent, add the spinach and cook for 5 minutes.
  4. Combine the spinach with the Ricotta di campagna cheese, nutmeg, lemon zest, salt and half the Italiano 4 Formaggi shredded cheese.
  5. Pour the tomato sauce into a large ovenproof casserole. 
  6. Stuff the shells with the spinach-cheese mixture and arrange them side by side in the casserole. 
  7. Sprinkle with the remaining shredded cheese.
  8. Bake for 20 minutes until the cheese is lightly browned.