Ricotta and Spinach Stuffed Pasta Shells in a Rosé Sauce

Ricotta and Spinach Stuffed Pasta Shells in a Rosé Sauce

  • Preparation 40 min
  • Cooking 1 h
  • Servings 4

This pasta bake recipe is rich and cozy, and the family won't get enough of it!

  • Vegetarian
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Rosé Sauce

    • 2 garlic cloves, chopped
    • 2 tbsp (30 ml) olive oil
    • 2 ½ cups (625 ml) strained tomatoes
    • ½ cup (125 ml) vegetable broth
    • 1 bay leaf
    • 1 basil sprig
    • ½ cup (125 ml) 15% cooking cream or 35% cream
  • Pasta Shells

    • 24 jumbo pasta shells
    • 1 onion, finely chopped
    • 1 tbsp (15 ml) olive oil
    • 12 cups (300 g) baby spinach
    • 1 container (475 g) ricotta cheese
    • 1 cup (70 g) Parmesan cheese, freshly grated
    • 1 pinch ground nutmeg

Preparation

  • Rosé Sauce

  • Pasta Shells

Personal Note

To help you with this recipe

The Rock 12" Frypan

The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

Shop now