Pastas & noodles , Main dishes , Vegetarian dishes

Stuffed shells with cheese and spinach

Name: Stuffed shells with cheese and spinach
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Québécoise
Ingredients: 340g giant shells pasta; 3 cup compacted baby spinach, coarsely chopped; 300g 2% ricotta cheese; 500g 2% cottage cheese; 1 1/2 cup fresh parmesan, grated; 1/2 teaspoon garlic salt ( or more to taste ); Ground pepper; 3 cups roasted red pepper rosé sauce; 3 cups sharp cheddar, grated

Preparation 20 min
Cooking 15 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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I simply adore these stuffed shells with cheese and spinach! Another simple and comforting recipe. A vegetarian version that can be easily pimped with meat sauce!

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Ingredients

340g giant shells pasta
3 cup compacted baby spinach, coarsely chopped
300g 2% ricotta cheese
500g 2% cottage cheese
1 1/2 cup fresh parmesan, grated
1/2 teaspoon garlic salt ( or more to taste )
Ground pepper
3 cups roasted red pepper rosé sauce
3 cups sharp cheddar, grated

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Preparation

Preheat the oven at 400°F.
In a big sauce pan filled with salted boilling water, cook the pasta until soft but still firm ( slightly before al dente ). Rince under cold water, drain then set aside.
In a big bowl, combine the spinach, ricotta and cottage cheese. Add the garlic salt, 1/2 cup parmesan and season with ground pepper to taste. Stir well then rectify seasonning if necessary.
Stuff the shells with about 1 1/2 teaspoon of the mix then place them in a 9×12 pyrex, open side up.
Pour the roasted red pepper rosé sauce on top. Spread the cheddar cheese then finish with the parmesan.
Cook in the oven for about 10 minutes then crank at BROIL until cheese is nice and golden! Let cool down for 2-3 minutes before serving.

Our sommeliers suggest

Luigi Leonardo Primitivo del Salento

Puglia, Italy

Luigi Leonardo Primitivo del Salento is a fruity, generous red from Puglia, with the ripe fruit and roundness primitivo is known for, which suits the slightly sweet roasted red pepper sauce. It has enough body to hold its own against the melted cheddar, and it stays out of the way of the ricotta and spinach. A big dish of pasta to share. See the product

Ariane Brown Ale, Les Grands Bois

The roasted red pepper sauce is the point of contact: it's sweet and roasted, like the malt in a brown ale. The toasted nut notes sit next to the cheeses without crushing them, and the dry finish washes the fat of the ricotta away before the next shell. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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