Description
Enjoy a delicious and quick meal with these vegetarian stuffed pasta shells. Filled with creamy mascarpone, fresh spinach, and vibrant red pepper sauce, then baked in a fragrant tomato herb sauce, this dish is satisfying, wholesome, and perfect for any busy weeknight.
Ingredients
For the Pasta Shells:
20 large pasta shells
For the Filling:
250 g (1 cup) mascarpone
85 g (1/3 cup) red pepper sauce
300 g (4 cups) spinach, wilted
For the Sauce:
1 onion, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried rosemary
500 g (2 cups) tomato passata
200 ml (1 cup) vegetable stock (made with a stock cube)
For the Topping:
175 g (1 1/2 cups) shredded mozzarella
Instructions
Preheat oven to 180°C (350°F).
Cook pasta shells according to package instructions. Drain and set aside to cool.
Wilt spinach in a pan with about 100 ml water. Once wilted, remove from pan, cool slightly, and squeeze out excess moisture using paper towels.
In a bowl, combine mascarpone, red pepper sauce, and wilted spinach. Mix well.
Once shells are cool, stuff each with the mascarpone-spinach filling.
In a skillet, heat 1 tbsp olive oil. Sauté onion and garlic until soft. Add thyme, oregano, and rosemary. Stir well.
Pour in tomato passata and vegetable stock. Simmer for 10 minutes until thickened slightly.
Spoon the tomato sauce into the bottom of an oven-safe dish. Place stuffed shells over the sauce.
Sprinkle with shredded mozzarella and additional thyme if desired.
Bake for 15 minutes or until cheese is melted and lightly golden.
Serve hot and enjoy!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main course
