05/15/2023Pasta - Main courses
Stuffed Shell Pasta with Spinach
Servings
2
Ingredients
Cups
- -onion 1
- -fresh spinach 90 (g)
- -soy cream 125 (mL)
- -canned peeled tomatoes 400 (mL)
- -giant shell pasta 180 (g)
- -olive oil 3 (tbsp)
- -basil 6 (leave)
- -salt
- -pepper
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Steps
- Peel the onion and cut it in half.
- Finely chop half of the onion. Chop the spinach. In a saucepan, heat 1 tablespoon of olive oil and sweat the chopped onion for about 5 minutes. Add the spinach and continue cooking for 5-8 minutes. Pour in the soy cream and season with salt and pepper. Set aside.
- Finely slice the other half of the onion. In a pan, heat up 1 tbsp of olive oil and cook the sliced onion for about 5 minutes until softened. Add the peeled tomatoes and continue cooking for 10-12 minutes, crushing the tomatoes with a wooden spoon to create the sauce. Season with salt, pepper, and fresh minced basil.
- Heat a pot of water with coarse salt to parboil the pasta. When the water boils, immerse the jumbo shells in it for 7 minutes of parboiling.
- Preheat the oven to 180°C (355°F).
- In a gratin dish, pour the sauce. Arrange the shells and stuff them with the spinach filling. Drizzle with a little olive oil and bake for 15 minutes. It's ready!
NotesI use canned peeled tomatoes from the Mutti brand for their incredible flavor!
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Stuffed Shell Pasta with Spinach
For: 2 serv.Difficulty: EasyPreparation: 15 minCooking: 35 min
Ingredients
- -onion 1
- -fresh spinach 90 (g)
- -soy cream 125 (mL)
- -canned peeled tomatoes 400 (mL)
- -giant shell pasta 180 (g)
- -olive oil 3 (tbsp)
- -basil 6 (leave)
- -salt
- -pepper
Steps
Steps
- Peel the onion and cut it in half.
- Finely chop half of the onion. Chop the spinach. In a saucepan, heat 1 tablespoon of olive oil and sweat the chopped onion for about 5 minutes. Add the spinach and continue cooking for 5-8 minutes. Pour in the soy cream and season with salt and pepper. Set aside.
- Finely slice the other half of the onion. In a pan, heat up 1 tbsp of olive oil and cook the sliced onion for about 5 minutes until softened. Add the peeled tomatoes and continue cooking for 10-12 minutes, crushing the tomatoes with a wooden spoon to create the sauce. Season with salt, pepper, and fresh minced basil.
- Heat a pot of water with coarse salt to parboil the pasta. When the water boils, immerse the jumbo shells in it for 7 minutes of parboiling.
- Preheat the oven to 180°C (355°F).
- In a gratin dish, pour the sauce. Arrange the shells and stuff them with the spinach filling. Drizzle with a little olive oil and bake for 15 minutes. It's ready!
NotesI use canned peeled tomatoes from the Mutti brand for their incredible flavor!