Enjoy the comforting combination of Spinach and Ricotta Stuffed Pasta Shells, where each gluten free bite promises to satisfy with its creamy filling and rich, tomatoey flavours. This crowd-pleaser is perfect for family dinners or impressing your friends, and it’s sure to have everyone, gluten free or not, coming back for seconds.
Serve up this dish warm with a crisp side salad and gluten free garlic bread for the ultimate comfort meal experience.
Serves: 6
Preparation time: 20 minutes
Cooking time: 35-45 minutes
Total: 55-65 minutes
Preparation time: 20 minutes
Cooking time: 35-45 minutes
Total: 55-65 minutes
Ingredients:
- 750g smooth ricotta
- 250g frozen spinach, thawed and drained
- 2 large eggs
- 2 garlic cloves, minced
- 2 tbsp fresh basil, chopped (plus extra for garnish, if desired)
- 500g gluten free large pasta shells (we used La Fabbrica Della Pasta)
- 100g parmesan cheese, shredded
- 450g mozzarella, shredded
- 700g marinara sauce
- Salt and pepper, to taste
Method:
- Preheat your oven to 220°c.
- Cook the pasta shells to al dente following the package instructions. Drain and set aside to cool.
- In a large bowl, combine the ricotta, half of the mozzarella, half of the parmesan, eggs, spinach, garlic, basil, and salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a greased 23×33 cm baking dish.
- Fill each pasta shell with the ricotta mixture and arrange them in a single layer in the dish.
- After the first layer is complete, spread more marinara sauce and sprinkle some mozzarella and parmesan on top.
- Repeat with a second layer of filled shells, top with the remaining sauce, and the rest of the cheeses.
- Cover the dish with foil and bake for 25-30 minutes, or until the cheese is melted and the shells are heated through.
- Remove the foil and bake for an additional 10-15 minutes until golden and bubbly.
- Allow the dish to rest for 5-10 minutes before serving.
For a glimpse of how we made this cosy dish, take a peek at our Instagram post below.
Tips and Tricks:
- Avoid overcooking the shells; they should be al dente to prevent tearing during stuffing and becoming too soggy after baking.
- Squeeze the spinach thoroughly to eliminate excess water and prevent a watery filling.
- Be generous with the sauce between layers to ensure the pasta cooks through and stays moist.
- Letting the dish rest after baking allows the filling to set, making it easier to serve. A little patience goes a long way!
- The filling can be made a day ahead to enhance the flavours and save time on the day of serving.
If you make this recipe, tag @gluteguard on Instagram and hashtag it #gluteguard so we can see all the deliciousness!
