Pasta shells stuffed with spinach, mushroom and ricotta

October 16, 2014 (Last Updated: January 30, 2019)

TO DRINK: FMC, the iconic white wine from Ken Forrester.

Print Recipe

Pasta shells stuffed with spinach, mushroom and ricotta

Serves: 4 - 6
Cooking Time: 1 hour

Ingredients

  • SAUCE
  • 60ml (¼ cup) butter
  • 45ml (3 tbsp) olive/avocado oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 420g tin chopped tomatoes
  • ½ red pepper, seeded and chopped
  • 60ml (¼ cup) fresh basil
  • salt and freshly ground black pepper, to taste
  • FILLING
  • 120g butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200g fresh baby spinach
  • 200g fresh mushrooms, chopped
  • 125ml (½ cup) chicken stock
  • 80ml (? cup) Parmesan, freshly grated
  • salt and freshly ground black pepper,to taste
  • 150g fresh ricotta
  • 45ml (3 tbsp) fresh thyme leaves
  • 500g large pasta shells (conchiglione)
  • Parmesan, freshly grated, to serve

Instructions

1

For the sauce, melt the butter and oil in a saucepan and sauté the onion and garlic for 2 minutes. Add the tomatoes, peppers and basil and season. Cover and simmer for 30 minutes, stirring occasionally.

2

For the filling fry the onion and garlic in the butter for 2 minutes. Add the spinach andmushrooms and cook until the liquid has evaporated.

3

Add the stock and Parmesan and season. Cover and simmer for 20 minutes, then stir in the ricotta and thyme and cook until thickened.

4

Preheat the oven to 180°C.

5

Cook the pasta in plenty of salted boiling water until al dente and drain.

6

Place the pasta shells in an oven dish and spoon the mushroom filling into each shell.

7

Pour the sauce over the pasta, cover with foil and bake for 20 minutes. Uncover, sprinkle over the Parmesan and bake for a further 5 minutes. Serve hot.

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October 16, 2014 (Last Updated: January 30, 2019) By
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