Pasta shells with spinach

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Vegetarian pasta dish with large pasta shells (conchiglioni) filled with ricotta and spinach in a delicious tomato sauce

Ingredients

Necessities

Preparation

Preheat the oven to 200 degrees. Boil the pasta shells in a large amount of water for about 8 minutes and drain.
Heat a little olive oil in a large pan and fry the spinach little by little until it has completely wilted. Drain the spinach in a sieve or colander and press out the excess with a spoon.
Chop the onion and garlic finely and fry in a pan in a little oil. Add the tomato paste and fry for 2 minutes. Add the diced tomatoes and season the mixture with the Italian herbs, pepper and salt. Let it simmer for 15 minutes.
Meanwhile, finely chop the spinach and mix with the ricotta. Cut the mozzarella into small pieces and fold in as well. Season with salt and pepper.
Spread the tomato sauce over the bottom of an oven dish. Fill the pasta shells with the ricotta-spinach mixture. The easiest way to do this is to push the end of the pasta shells slightly inwards so that the shells open slightly and then scoop the mixture in with a teaspoon.
Place the shells in the sauce in the baking dish. Sprinkle them with a little bit of cheese. Bake the pasta shells with spinach in the oven for 25 minutes.
Toast the pine nuts and use them as a garnish over the dish.
Pasta shells with spinach

Source: Leukerecepten by leukerecepten-nl.
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