Baked Ricotta-&-Spinach-Stuffed Pasta Shells

Updated at: Thu, 17 Aug 2023 04:44:22 GMT

Step 1

Heat the olive oil in a medium saucepan over a medium heat, add the onion and cook for about 10 minutes until softened and starting to turn golden. Add the chopped tomatoes, grated carrot, balsamic vinegar and dried oregano. Fill up one of the tomato tins with water and pour that into the pan, too. Bring to the boil over a high heat, then reduce to a simmer and cook for 30 minutes until the sauce has reduced a little. Remove from the heat.

Step 2

If you like, give the sauce a few blitzes with a hand blender in the pan to break down any larger bits of tomato or carrot. Pour the sauce into a deep, 23 x 33cm (or similar size) baking dish and set aside.

Step 3

Bring a large pan of well-salted water to the boil. Add the pasta and cook until al dente (usually about 1 minute less than the packet instructions state). Drain the pasta and rinse under cold water.

Step 4

Preheat the oven to 200 degrees C/180 degrees C fan.

Step 5

Place the defrosted spinach in a sieve and set it over the sink. Squeeze to remove as much moisture as possible from the spinach, then tip into a medium bowl. Add the ricotta, pesto, egg and a pinch of black pepper, and stir together until combined.

Step 6

Fill each pasta shell with around a heaped teaspoonful of filling. Lay the filled shells on top of the sauce in the baking dish, overlapping them slightly (like shingled roof tiles), until you've used up all the filling. Sprinkle with the Parmesan and bake for 30 minutes until the sauce is thick and bubbling.

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Makes leftovers

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