Stuffed clams with ricotta and spinach
Comfort
Weekend
Ingredients
- 18–20 large shell pasta shells (20 in case any break, so you have an extra one on hand)
- 2 tablespoons olive oil
- 2 cloves garlic
- 4 handfuls of finely washed and chopped spinach
- 340g ricotta
- 1 block of grated mozzarella
- 1/2 cup grated Parmesan, plus extra for serving
- 1 large egg
- 1 tablespoon chopped basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar of tomato sauce
Instructions
Difficulty ⭐⭐
Why this recipe existsThis recipe is for those who don't like anything. This one will make them… eat!
Preheat the oven to 190°C.
Cook the pasta until al dente.
Meanwhile, heat the oil in a large skillet and add the minced garlic; sauté until fragrant.
Add the spinach and sauté until the spinach loses its moisture.
It should still be green after 3–4 minutes.
Remove from heat to cool.
In a bowl, mix the ricotta, mozzarella, Parmesan, egg, spinach, basil, and salt and pepper.
Mix everything well to combine the flavors.
Pour 1/2 of the tomato sauce into the bottom of a shallow 20×20 cm baking dish. Place enough cheese filling into each pasta shell.
Arrange them in the baking dish as you go.
Finally, pour the remaining tomato sauce over everything.
Cover with aluminum foil.
Bake for 25 minutes, then uncover and bake for another 10–15 minutes until golden brown.
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