Servings
4
Preparation time
30 Minutes
Preparation time
45 Minutes
These stuffed pasta shells with spinach, sage and ricotta are a hit at any dinner party. A real crowd pleaser and those are often the finest dishes anyway. Serve a nice Caprese salad or a Vitello Tonnato beforehand and you have a top menu. But of course it is also a nice dish during the week, because kids will also really like this and there are lots of vegetables hidden in it.
Oh another tip, for the tomato sauce I often use the tomato soup package from Albert Heijn, and just use less water so it becomes a sauce and not a soup.
For a variation of the dish: you can also serve these shells as an appetizer. In that case, I would not serve tomato sauce with them. Make extra cream butter with sage and pour it over the shells last. 3 per person and you have a great appetizer. Optionally a bed of arugula, shave nice flakes of Parmesan cheese on top as a final touch as well.
The pasta shells, by the way, are just available at Albert Heijn.
finely chopped spinach from the freezer 750 grams
ricotta cheese 250 grams
about 20 leaves of fresh sage
1 tsp nutmeg
zest and juice of 1 lemon
cream butter 50 grams
pepper and salt to taste
1 large yellow onion
3 cloves of garlic
1 winter carrot
jar of tomato paste
1 tbsp white wine vinegar
vegetable stock cube
bottle of Pasata
1 pack of conchiglioni pasta (you keep some left over, use this for a pasta dish later in the week)
parmesan cheese
Thaw spinach mixture and drain well
In the same pan, you can now melt the cream butter
Chop the sage leaves and fry them in the butter
After this add the lemon, nutmeg, pepper and salt and stir well. Now add the spinach stir and finally stir in the ricotta.
Chop the garlic and onion and sauté in some olive oil until translucent
Cut the carrot into small cubes and hereafter also fry with it for a minute or 2
Now add the tomato paste and continue to stir well for a minute
Deglaze with tablespoon of white wine vinegar
Add the passata and the bouillon cube and simmer for at least half an hour.
Puree the sauce with the hand blender.
Cook the pasta shells according to the package Al Dente.
Pour the sauce into a baking dish
Place the pasta shells in the sauce, or fill them first with the ricotta mixture and then place them in the sauce.
If you still want to heat it, make sure you cover the dish with silver foil otherwise the pasta shells will harden. Put it in an oven at 180 degrees for another 20 minutes or so.
Finally, top with some parmesan cheese, a swing with a good olive oil, finish with a leaf of basil and done.
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