Creamed Spinach Pasta Shells
If you are craving a pasta that's rich and homemade try these stuffed creamed spinach pasta shells. They are sure to hit the spot.
Equipment
- 1 pan
- 1 bowl
- 1 pot
- 1 dish
- 1 cooking spoon
- 1 knife
- 1 chopping board
- 1 teaspoon
Ingredients
- 2 spring onion bulb or more if you like a strong onion flavour
- 80 gr baby spinach
- Belmorso Extra Virgin Olive Oil
- 14 extra large pasta shells called conchiglioni in Italian
- 7 sundried tomatoes
- 200 gr mascarpone
- 3 tbsp grated parmesan
- salt and pepper
Instructions
- Clean and chop your spring onions. If you are using frozen sliced ones, take half a handful. Put the spring onions in the pan.
- Drizzle with EVOO and leave to sauté for a few minutes.
- In the meantime, wash your spinach if they don't come pre-washed.
- Add the spinach to the pan and let them cook until they start wilting. Don't let them overcook as they become very watery.
- Season them and take the pan off the stove.
- Start boiling the water for your pasta shells, and don't forget to salt it generously and to fill the pot with a lot of water. The pasta shells are so big so they need plenty of room to grow.
- In the meantime, chop your sundried tomatoes and add them to a bowl.
- To that add the mascarpone cheese and half the parmesan.
- Next, add the spinach you cooked and mix everything together well.
- When your water is boiling, you can throw the pasta shells, and lower the heat. We will only leave them too cook for 5 to 7 minutes.
- Drain the pasta and leave to cool until you can handle it without burning yourself.
- Prepare your baking dish and oil it with Belmorso EVOO.
- Take your bowl with the filling, a plate for the filling process, and your oiled dish and place them close to you. You can now start stuffing the pasta shells.
- Take one shell in one hand and with the other hand take a spoonful of filling. You want to start with a half filled teaspoon until you figure how much filling your pasta shell will take. Mine takes about 1.5 teaspoons.
- Layer the stuffed conchiglioni into your baking dish, and repeat until you stuffed them all.
- When you have finished filling them, season with a light dash of salt and a crack of black pepper. And the rest of the grated parmesan.
- Bake in the oven for 15 to 20 minutes.
- Take out of the oven, serve and enjoy with a drizzle of Belmorso extra virgin olive oil.
Video
Notes
This dish is delicious reheated the next day, so don't be afraid to double or triple the recipe and make more.
As I suggested in the post, if you are on a diet you can replace mascarpone with ricotta to reduce the calories by 500 calories. You can also eat half a portion with a salad.