This is a great winter dish using spinach which is in abundance right now. I used these large shell like pasta which I found at Trader Jacks at The Base who have a great range of Italian pastas including some shapes that are hard to find. If you don’t have these pasta shells, canneloni are another great option.

250g pasta shells
500g ricotta
100g feta
big bag of fresh spinach, wahsed
½ onion
2 tbsp toasted pinenuts
pinch of white pepper
1 tin whole peeled tomatoes
2-3 garlic cloves, chopped
olive oil
1 tsp dried oregano
1 tbsp chopped olives
1 tbsp chopped capers
grated Parmesan

In a large pot of salted water cook the pasta shells. Meanwhile cook the spinach in a pan until completely willted. Your large bag of spinach will turn into around a cup of cooked spinach. Allow to cool while draining in a sieve. When cool enough to handle squeeze all the liquid out. Next saute your chopped onion in a little olive oil until translucent.
In a bowl mix your spinach, onion, ricotta, crumbled feta, pepper and pinenuts together.

To make the sauce carefully cook your garlic, oregano, capers and olives in a little olive oil for about 2 minutes. Be careful not to burn the garlic! Add the tinned tomatoes and simmer for 10 minutes. Season to taste before putting the sauce in a blender (or using a stick blender) to make a smooth sauce.

Layer half your sauce in a baking dish. Stuff each cooked pasta shell with a spoonful of the ricotta mix and place these on the sauce. Spoon the remaining sauce over the stuffed pasta shells and then liberally scatter grated Parmesan over top. Bake at 180°C for 30-40 minutes.

Serves 4

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