Ingredients
Pasta
shells ( conchiglioni rigati) – 15 number
Tomato
pasta sauce – 350 ml bottle ( you can make your own by roasting some tomatoes and
garlic in the oven for 30-45 mins and pureeing it )
Onion
– 1 ( finely chopped)
Garlic
– 2 cloves
Celerey
stick – 1 thinly chopped ( optional)
Italian
seasonings (oregano/basil) – ¾ tsp
Salt
pepper
Ricotto
cheese – 140 gm
Spinach
– 150 gm( chopped)
Parmasan
cheese – grated( as required)
Olive
oil
Method
Precook
the pasta shell in salted boiling water as per the package instructions( I cooked
for 7 minutes) drain and keep it aside.
In
a pan add some olive oil and saute the
chopped onions for few minutes. Add chopped garlic, chopped celery and cook for
few more minutes.
Add
tomato pasta sauce, salt, pepper, Italian seasoining. Bring it to boil and
remove from fire.
In
a wide non stick pan add some olive oil and wilt the chopped spinach on medium
high heat until water evaporates.
Mix cooked spinach with ricotto cheese and add salt.
Take
an oven proof dish , pour the tomato
sauce.
Place
the pasta shells on tops and fill it with spinach ricotto mixture.
Grate
some parmesan cheese on top, making sure that shells are mostly covered ,otherwise
shells dries up inside the oven.
Place
the dish inside a preheated oven at 170 degrees for 20-25 minutes.
Serve
hot !
