Stuffed Shells with Spinach and Cheese

Name: Stuffed Shells with Spinach and Cheese
Total time: 55 min
Yield: 4 Portions
Cuisine: Italian
Ingredients: 250g large shell pasta (if unavailable, use canelloni or paccheri); 400ml crushed tomatoes; 2tbsp Grill Vegetables Seasoning Mix; 80g baby spinach; 1tbsp olive oil; 250g ricotta; 70g parmesan, grated; 1pinch Himalayan Salt; 1pinch Pepper Black, Ground

50—55 Min

gegrillter Spargel, Knoblauch, Zwiebel, Thymian, Rosmarin und Basilikum

Grill Vegetables Seasoning Mix

Treat yourself to a comforting, Italian-inspired dish of stuffed pasta shells filled with creamy ricotta, tender spinach, and savoury Parmesan cheese. Nestled in a flavourful tomato sauce seasoned to perfection, this hearty recipe makes an ideal dinner for the whole family. Enjoy!

Ingredients 4 Portions

250 glarge shell pasta (if unavailable, use canelloni or paccheri)
400 mlcrushed tomatoes
2 tbspGrill Vegetables Seasoning Mix
80 gbaby spinach
1 tbspolive oil
250 gricotta
70 gparmesan, grated
1 pinchHimalayan Salt
1 pinchPepper Black, Ground

Preparation

1
Preheat the oven to 180 °C. Bring a pot of salted water to a boil and add the pasta. Cook for 4–5 minutes, or until al dente. Drain and spread out on a tray to cool.
2
Wash and dry the spinach. Heat the oil in a pan, add the spinach, salt, and pepper, and sauté until wilted and the water evaporates. Remove from heat and let it cool briefly, then finely chop the spinach.
3
In another pan, heat the crushed tomatoes, add 1 tablespoon of Kotányi Grill Vegetables seasoning and cook for 2 minutes. Remove from heat and transfer to a round baking dish (25 cm diameter) or a rectangular one (25×20 cm).
4
In a bowl, combine the ricotta, Parmesan, 1 tablespoon of Kotányi Grill Vegetables seasoning, and chopped spinach. Mix well to combine. Transfer the filling to a pastry bag and stuff the shells. Arrange them in the baking dish with the sauce and cover with aluminium foil. Bake in the oven for 30 minutes. Serve with Parmesan and fresh thyme.