CHEESY STUFFED PASTA SHELLS

September 9, 2019

Prep: 10mins

Cook: 40mins

Serves: 4

Features: Dairyworks 3 Cheese Natural Grated

 

 

Ingredients:

  • 250g jumbo pasta shells

  • 300g frozen spinach

  • 1/2 Tbsp olive oil

  • 1 brown onion, diced

  • 1 large clove garlic, crushed

  • 200g ricotta

  • 1 1/2 cups Dairyworks 3 Cheese Grated

  • 1/3 cup plain, unsweetened yoghurt

  • 1/8 tsp ground nutmeg

  • 900g tomato and basil pasta sauce

Method:

 

Preheat oven to 200ЉC bake. Bring a large saucepan of water to the boil. Add pasta shells

and boil for 12 minutes, until al dente. Drain and rinse with cold water.

While pasta is cooking, microwave spinach for 3 minutes, until defrosted. Place in a

colander and squeeze excess water out.

 

Heat oil in a large frying pan on medium. Add spinach, onion and garlic and cook until

onion is soft (about 5 minutes). Remove from heat and stir in ricotta, 1 cup of Dairyworks

3 Cheese Grated, yoghurt and nutmeg. Season well with salt and pepper.

 

Pour half the pasta sauce into the bottom of a 25cm square baking dish. Stuff spinach

mixture into pasta shells and arrange on top of the sauce. Pour over the rest of the sauce

and sprinkle with remaining Dairyworks 3 Cheese Grated. Bake for 20 minutes, until

bubbling and golden on top.

 

Serve with your fresh basil and your favourite green salad.

Please reload

BEST
OF THE
MONTH

Serve me in a Scroll

January 7, 2019

1/1
Please reload

MORE

RECIPES

September 16, 2019

September 16, 2019

September 16, 2019

September 16, 2019

September 16, 2019

September 9, 2019