Pasta Shells with Spinach & Ricotta

Episode 47 - Pasta Shells with Spinach & Ricotta

Ingredients:

  • 1 pkt (500g) Conchiglioni (huge pasta shells)
  • 5 bunches of English Spinach
  • 500g Fresh Ricotta
  • 2 cloves Garlic
  • Salt & Pepper to taste
  • Sprinkle of nutmeg
  • 1½ cups of grated Parmesan Cheese
  • 1 cup of shredded Cheddar Cheese
  • 1 egg Sauce
  • ¼ cup of Olive Oil
  • Salt & Pepper to taste
  • 1 teaspoon of mixed herbs
  • Fresh Parsley
  • Fresh Basil (about 8 leaves)
  • ½ Brown Onions
  • ¼ Red Capsicums
  • 3 cloves Garlic
  • 1 tbsp Chicken Stock Powder
  • 1 lamb shank
  • 3 strips of Belly Pork
  • 200g piece of skirt steak
  • ¾ bottles Italian Sauce

Method:

Tomato Sauce:
  1. Place Olive oil in dish and heat on medium.
  2. Braise meat and season with salt, pepper and mixed herbs.
  3. Once the meat has browned, add parsley, basil, garlic, onion and capsicum and continue to cook for about 5 – 10 minutes.
  4. Then add your tomato sauce.
  5. Season with salt (if needed) and chicken stock.
  6. Turn up the heat until the sauce starts to bubble and then turn down to low/medium heat.
  7. Cook for approximately 3 hrs until sauce thickens and stir every 15 – 20 minutes.
  8. Remove the meat from the sauce and put aside (or you can eat it)
Pasta Shells
  1. Boil the pasta shells until 3 quarters cooked and once cooked remove and rinse under cold water.
  2. Wash and steam the spinach, refresh in cold water, squeeze and chop up.
  3. Mix the spinach, ricotta, crushed garlic, handful of parmesan, salt and one egg in a bowl.
  4. Fill each pasta shell with the mixture.
  5. Line a baking dish with some tomato sauce.
  6. Then line up all the filled pasta shells in the baking dish.
  7. Pour over the pasta shells tomato sauce on top, sprinkle with some nutmeg and grated parmesan and cheddar cheese.
  8. Bake in a moderate oven for about 45 mins. Serves 10 - 12