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-
Prep
- 30 min
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Prep
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- Total
- 1H 5M
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- Serving
- 4
4 Cheese and Spinach Stuffed Pasta Shells
Featured Product
Italiano 4 Formaggi Shredded Cheese
The master blend. This perfectly balanced combination of Pizza Mozzarella, Provolone, Gouda and Parmesan cheese has a creamy, and rich taste. Try it in place of classic Mozzarella cheese for a uniquely delicious baked dish.
Ingredients
- 24 giant pasta shells
- 500 mL (2 cups) tomato sauce
- 400 g (1 container) Saputo Ricotta di Campagna
- 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
- Preheat the oven to 200°C (400°F).
- Cook the pasta shells in boiling salted water, drain well and set aside.
- Sauté the shallots and garlic in the olive oil until translucent, add the spinach and cook for 5 minutes.
- Combine the spinach with the Ricotta, nutmeg, lemon zest, salt and half the Italiano 4 Formaggi shredded cheese.
- Pour the tomato sauce into a large ovenproof casserole.
- Stuff the shells with the spinach-cheese mixture and arrange them side by side in the casserole.
- Sprinkle with the remaining shredded cheese.
- Bake for 20 minutes until the cheese is lightly browned.
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