spinach and ricotta stuffed pasta shells

All that you see of me is a shell, the rest belongs to love. —Rumi

Pasta is a staple here, nearly as much as love itself… and this is one of our favourite pasta dishes.

Spinach and Ricotta Stuffed Pasta Shells

(serves 5-6)

• 250 g fresh spinach, chopped
• 120 g onions, diced
• 1/2 tsp salt
• 2 tbsp olive oil
• 500 g ricotta
• 36 large pasta shells
• about 750 ml of marinara sauce
• shredded mozzarella cheese for topping

1. Heat oil in a large frying pan.
2. Add onions and cook to soften.
3. Add spinach, cover and cook on low heat for 5-7 minutes.
4. Mix in salt and continue to cook uncovered for a few more minutes to allow the water to evaporate, if any.
5. Remove from stove and allow to cool completely.
6. In the meantime, cook pasta shells and set aside to cool.
7. Mix ricotta with cooked spinach.
8. Preheat oven to 400ºF.
9. Layer a large oven dish (11 inches x 15 inches) with marinara sauce. (I used a small oven dish in the photos above, it only fit 12 shells.)
10. Fill shells with the ricotta-spinach mixture and place in oven dish over the sauce.
11. Top with mozzarella cheese.
12. Bake for 15-20 minutes, until the cheese is browned on top.