Stuffed pasta shells

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 !