Vegetarian Stuffed Pasta Shells (Printable Version)
Tender pasta shells filled with mascarpone, spinach, and herbs, baked with a rich tomato sauce and mozzarella topping.
# Ingredients Required:
→ Pasta Shells
01 -
20 large pasta shells
→ Filling
02 -
250 g mascarpone cheese
03 -
85 g red pepper sauce
04 -
300 g fresh spinach, wilted
→ Sauce
05 -
1 onion, diced
06 -
4 cloves garlic, minced
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried oregano
09 -
1 teaspoon dried rosemary
10 -
500 g tomato passata
11 -
200 ml vegetable stock (prepared from stock cube)
→ Topping
12 -
175 g shredded mozzarella cheese
# Guide to Cooking:
01 -
Preheat the oven to 180ºC.
02 -
Cook the pasta shells following package instructions. Drain and set aside to cool.
03 -
Prepare a pan with 100 ml water and bring to a boil. Remove from heat, add spinach and wilt for one minute. Remove using tongs or a slotted spoon, then squeeze out excess water with a paper towel and allow to cool.
04 -
Combine mascarpone, red pepper sauce, and wilted spinach in a bowl. Fill cooled pasta shells with this mixture.
05 -
Sweat diced onion and minced garlic in 1 tablespoon olive oil until translucent. Stir in dried thyme, oregano, and rosemary. Add tomato passata and vegetable stock, then simmer for 10 minutes until sauce thickens slightly.
06 -
Spread tomato sauce evenly in an oven-safe dish. Arrange stuffed pasta shells atop the sauce. Sprinkle shredded mozzarella over the shells.
07 -
Bake for 15 minutes until mozzarella is melted and lightly golden. Serve immediately, dividing evenly between plates.
# Extra Suggestions:
01 -
For best results, gently squeeze spinach to remove excess water to avoid soggy filling.