Good Housekeeping//Hearst Owned

Spinach and ricotta stuffed pasta

Name: Spinach and ricotta stuffed pasta
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4
Ingredients: 1 red onion, roughly chopped; 2 garlic cloves, crushed; 1 celery stick, roughly chopped; 500 g (1lb 2oz) tomatoes, roughly chopped; 2 tbsp. olive oil; 1 x 400g tin chopped tomatoes; 2 tbsp. balsamic vinegar; 1 tsp. caster sugar; Large handful roughly chopped basil; 250 g (9oz) large pasta shells, we used conchiglioni; 200 g (7oz) spinach; 250 g (9oz) ricotta; 100 g (3 ½oz) Philadelphia; 1 tsp. nutmeg; 1 egg; 50 g (2oz) parmesan

Comfort food that's ideal for a vegetarian family meal or sharing with friends.

By The Good Housekeeping Cookery TeamPublished: 05 November 2014

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Cooking Notes: 1hr 30min

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 55 mins

Cal/Serv:

600

Ingredients

1 red onion, roughly chopped
2 garlic cloves, crushed
1 celery stick, roughly chopped
500 g
(1lb 2oz) tomatoes, roughly chopped
2 Tbsp.
olive oil
1 x 400g tin chopped tomatoes
2 Tbsp.
balsamic vinegar
1 tsp.
caster sugar
Large handful roughly chopped basil
250 g
(9oz) large pasta shells, we used conchiglioni
200 g
(7oz) spinach
250 g
(9oz) ricotta
100 g
(3 ½oz) Philadelphia
1 tsp.
nutmeg
1
egg
50 g
(2oz) parmesan

Directions

1. Step 1
  Start by making up the tomato sauce, preheat oven to 200°C (180°C fan) mark 6. Toss together onion, garlic, celery, fresh tomatoes with olive oil and plenty of seasoning in a large roasting tray, and roast for 30min.
2. Step 2
  Scrape the roasted vegetables into a blender and whiz until smooth. Transfer to a large saucepan and mix together with chopped tomatoes, balsamic vinegar, sugar and most of the basil. Bring to the boil, turn down and simmer for 15min.
3. Step 3
  Meanwhile, bring a large pan of lightly salted water to the boil; cook the pasta for 5-7min until al dente. Drain and rinse with cold water to cool. Put the spinach in a large colander and pour over a kettle full of just boiled water. Leave until cool enough to handle. Lifting up handfuls at a time, firmly squeeze out any liquid from the wilted spinach. Chop the spinach and transfer to a large bowl.
4. Step 4
  Stir the ricotta, Philadelphia, egg, nutmeg and half of the Parmesan into the spinach; season to taste.
5. Step 5
  Pour the tomato sauce into a shallow 2.3 litre (4 pint) ovenproof dish. Divide the cheese mixture among the cooled pasta shells, being careful not to break them. Lay them, in a single layer, into the tomato sauce. Dust with remaining cheese.
6. Step 6
  Cover with foil and return to oven; cook for 30min, covered, before removing foil and cooking for a further 15min.
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GH Tips

Stir cooked ham and chargrilled artichoke hearts into the ricotta mixture instead of spinach for a twist on this Italian supper. To make it speedier, use a shop-bought tomato sauce.

FREEZE AHEAD: Prepare up to end of step 5, then cover in foil or clingfilm and freeze. Preheat oven to 200°C (180°C fan) mark 6, cook covered for 45min before removing foil and cooking for 15min more. Serve immediately.