Ingredients
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300g Frozen Chopped Spinach
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500g Jumbo Pasta Shells1 packet
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30g Butter
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1 onion Onion1 carton
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1 cup Mozzarella Cheeseshredded cheese
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1/2 cup Parmesan Cheesegrated
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1/4 cup Chopped Basil
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2 Eggs Eggs
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1/4 tsp Salt
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500g Pasta Sauce
Directions
Easy Entertaining pasta shells filled with a combination of Italian cheeses with finely chopped spinach – a great dinner for the family and friends
- Thaw the spinach and squeeze dry. Set aside. Preheat oven to 180°C. Spray a large baking dish with nonstick cooking spray. Cook the shells according to the packet directions. Drain and rinse with cool water. Dry in a single layer on paper towels
- Melt the butter in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the spinach. Cover and simmer, stirring occasionally, for 3 minutes. Transfer to a large bowl.
- Add the ricotta, mozzarella, Parmesan, basil, eggs and salt to the spinach mixture; mix well. Using a teaspoon, stuff the shells with cheese mixture.
- Spoon enough sauce into the prepared baking dish to cover the bottom. Arrange the stuffed shells in a single layer on top of the sauce. Cover with the remaining sauce and bake until the filling is hot and bubbly, about 30 minutes. Transfer the shells to individual serving plates and spoon the sauce over and around the shells to serve.
