Name: Spinach and Cottage Cheese-Stuffed Pasta Shells with Roasted Red Pepper Sauce
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 6 serving(s)
Ingredients: 2 red bell peppers, halved and seeded (see note); 2 tbsp (30 ml) olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 2 tbsp (30 ml) tomato paste; 1 can (14 oz/398 ml) diced tomatoes; 3/4 cup (180 ml) vegetable broth; 2 tbsp basil leaves, chopped; 24 jumbo pasta shells; 12 cups (300 g) baby spinach; 1 tbsp (15 ml) olive oil; 1 container (500 g) 4% cottage cheese (see note); 1 cup (70 g) fresh Parmesan cheese, grated, plus more for assembly; 1 pinch ground nutmeg

Note from Ricardo

For the sauce, you can use store-bought grilled peppers, drained and patted dry. Add them to the sauce at step 5.

The cottage cheese brings a creaminess to this dish without being too rich. It has less fat than most other cheeses and is full of protein. We recommend 4% cottage cheese here because it is lower in humidity. If using 0% or 2% cottage cheese, drain before adding to prevent the pasta from becoming soggy as it bakes.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Spinach and Cottage Cheese-Stuffed Pasta Shells with Roasted Red Pepper Sauce

Categories

Ingredients

Sauce

Pasta Shells

Preparation

Sauce

Pasta Shells

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Hand Blender