November 14, 2023
Gluten Free Spinach and Ricotta Stuffed Pasta Shells
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!
