Ingredients
For the Pasta:
- 300 g pasta shells
For the Filling:
- 400 g spinach
- 1 onion, finely chopped
- 1 spring onion, finely chopped
- 1 bunch dill, finely chopped
- 150 g feta cheese, crumbled
- 150 g ricotta cheese
- 100 g heavy cream
- 100 g melting cheese
- Salt
- Pepper
- Paprika
- 4 tablespoons olive oil
For the Sauce:
- 2 tomatoes, blended
- 100 g heavy cream
- 30 g water
- Oregano
- Salt
- Pepper
Preparation
For the Pasta
- Boil water with salt in a pot over high heat until it begins to boil.
- Add the pasta shells and cook for 10 minutes, ensuring they are not fully cooked as they will continue to bake in the oven.
- Drain the pasta, drizzle with 2 tablespoons of olive oil, mix gently, and set aside.
For the Filling
- Heat a large pan with a bit of water over medium heat.
- Add the spinach and cook until wilted, about 3-4 minutes. Drain well, chop into smaller pieces, and set aside.
- In a saucepan, heat 2 tablespoons of olive oil over medium heat.
- Sauté the dill, onion, and spring onion until softened.
- Add the spinach to the saucepan and sauté together with the onions.
- Turn off the heat, then stir in the ricotta, feta, heavy cream, salt, pepper, and paprika. Mix well to combine.
For the Sauce
- In a bowl, mix together the heavy cream, blended tomatoes, water, oregano, salt, and pepper until combined.
Assembly
- Using a teaspoon, fill each pasta shell with the spinach and cheese mixture.
- Arrange the stuffed shells neatly in a baking dish.
- Pour the prepared sauce evenly over the pasta.
- Sprinkle the melting cheese over the top.
- Bake in a preheated oven at 180–190°C (350–375°F) for about 30 minutes, until the cheese melts and forms a golden crust.
A Dish to Savor
These stuffed pasta shells combine the creamy, earthy flavors of spinach and cheeses with a bright, herby tomato sauce. Perfect for any special occasion or a cozy family dinner, this recipe brings a touch of elegance to your table. Bon appétit!
