Spinach & ricotta stuffed shells 😮‍💨🤌🏼 Ingredients: Conchiglioni pasta – 150-200 g Ricotta – 250 g Spinach – 125 g Mozzarella – 120–150 g Parmesan – 30–40 g Onion – ½ small, finely diced Garlic – 2 cloves, grated Tomato Sauce (Polpa) – 400 g Fresh basil – a small handful Olive oil – 1–2 tbsp Salt - 2 tsp Black pepper - 2 tsp Dried oregano – a pinch Instructions: 1.Prepare the spinach mixture: start by dicing the onion and grating the garlic, then chop the spinach. Heat a little olive oil in a pan over medium heat. 2. Sauté the onion for a few minutes, then add the garlic and cook for about 1 minute. Add the chopped spinach, season with 1 teaspoons of salt and black pepper to taste, and cook until wilted. Remove from heat and let cool slightly. 3. Make the filling: in a bowl, combine the cooked spinach mixture with ricotta, half of the mozzarella, half of the Parmesan, and some chopped fresh basil. Mix until smooth and uniform. Taste and adjust seasoning if needed. 4. Prepare the sauce: in a clean pan, heat a little olive oil over medium heat. Add one grated garlic clove and cook for about 1 minute, then pour in the tomato polpa. Add some fresh basil and a pinch of dried oregano. Let it simmer briefly to combine the flavors. 5. Cook the conchiglioni pasta until al dente (2 minutes less than package instructions). 6. Fill each shell with the ricotta-spinach mixture using a spoon or piping bag. Spread some tomato sauce on the bottom of a baking dish, arrange the filled shells on top, and pour the remaining sauce over them. Sprinkle with the rest of the mozzarella and Parmesan. 7. Bake at 180 °C (350 °F) for 20–25 minutes, until the cheese melts and slightly browns. Garnish with fresh basil before serving. #EasyRecipes #pastarecipe #DinnerIdeas #quickdinner - @foodiedasha