Spinach and Ricotta Stuffed Pasta Shells

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 15 min (fixed)

   Cookware: oven — 190°C

2. Step 2

   Place ricotta cheese in the mixing bowl and bring it to room temperature, leaving it for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 500.0 gr Ricotta Cheese

   Cookware: mixing bowl

3. Step 3

   Mince the garlic with the chef's knife on the cutting board, then gently sauté it with olive oil in the skillet over low heat for 1 minute. Add tomato sauce, stir with the spoon, and simmer over low heat for 7 minutes until fragrant and slightly thickened.

   Timer: 8 min (fixed)

   Ingredients used: 3.0 clove Garlic, 15.0 ml Olive Oil, 200.0 ml Tomato Sauce

   Cookware: Chef Knife, cutting board, skillet — low heat, spoon

4. Step 4

   Chop the thawed, squeezed-dry spinach on the cutting board. Whisk the egg into the room-temperature ricotta cheese in the mixing bowl, then stir in spinach, parmesan cheese, salt, and black pepper with the spoon until evenly combined.

   Ingredients used: 2.0 gr Black Pepper, 1.0 piece Egg, 40.0 gr Parmesan Cheese, 2.0 gr Salt, 300.0 gr Spinach

   Cookware: Chef Knife, cutting board, mixing bowl, spoon, whisk

5. Step 5

   Bring water to a rolling boil in the large pot over high heat, adding salt.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 gr Salt

   Cookware: large pot — high heat

6. Step 6

   Add jumbo pasta shells to the boiling water and cook for 10 minutes, stirring gently, until just tender but still sturdy enough to fill. Drain them in the colander.

   Timer: 10 min (fixed)

   Cookware: colander, large pot — high heat, spoon

7. Step 7

   For one 33 x 23 cm baking dish, spoon the simmered sauce from the skillet into the bottom. Fill each shell with the ricotta cheese mixture using the spoon, arrange all 24 shells in the baking dish, and spoon the remaining tomato sauce over them.

   Ingredients used: 500.0 ml Tomato Sauce

   Cookware: baking dish, colander, mixing bowl, skillet, spoon

8. Step 8

   Sprinkle mozzarella cheese and the remaining parmesan cheese over the shells. Bake in the 190°C oven for 25 minutes until the sauce is bubbling, the cheese is melted, and the egg-containing filling is fully set and hot throughout.

   Timer: 25 min (fixed)

   Ingredients used: 150.0 gr Mozzarella, 10.0 gr Parmesan Cheese

   Cookware: baking dish, oven — 190°C