Spinach Ricotta Stuffed Shells

• Vegetarian

• Produce

  • 4 cups Baby spinach, fresh
  • 4 cloves Garlic
  • 3 Shallots, small
  • 1 Tomato, large
  • 1 Zucchini, large

• Pasta & Grains

  • 16 Shells, large

• Baking & Spices

  • 1 Pepper
  • 1 1/4 tsp Sea salt

• Dairy

  • 1/2 cup Heavy cream
  • 1 cup Parmesan
  • 2 cups Ricotta

Found on greenhealthycooking.com

Description

Directions

• Preheat oven to 350 F.
• Bring about 3 liters of water to the boil in a big pot.
• Heat a large pan over medium heat.
• Peel and finely chop shallots and garlic. Set aside.
• Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
• Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
• The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
• Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.
• Add zucchini and spinach to pan and cook for about 2 minutes, then remove from heat.
• Drain shells and immediately rinse with cold water to avoid from sticking together.
• Fill shells with filling by holding in one hand and filling with a spoon and then place on the ricotta sauce layer in the ovenproof dish.
• Bake for 15 minutes.
• While shells are baking, deseed tomato and cut into small cubes.
• Decorate shells with cubes and serve immediately.