Nutrition Facts
Baked spinach and ricotta shells with Isle of Wight tomato sauce
Amount Per Serving
Calories 619
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 40mg13%
Sodium 373mg16%
Potassium 1391mg40%
Carbohydrates 83g28%
Fiber 7g29%
Sugar 9g10%
Protein 28g56%
Vitamin A 10391IU208%
Vitamin C 42mg51%
Calcium 423mg42%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Baked spinach and ricotta shells with Isle of Wight tomato sauce
A hearty and comforting, stress-free dinner.
Servings: 2 people
Calories: 619kcal
Equipment
- Saucepan
- Baking dish
- Frying pan
Ingredients
- 175 g giant pasta shells
- 1 tbsp olive oil
- 2 cloves garlic crushed
- A pinch of dried chilli flakes optional
- 200 g spinach chopped
- 125 g ricotta
- zest of half a lemon
- 250 ml Isle of Wight Tomatoes passata or any passata
- 25 g parmesan or veggie alternative, finely grated
Method
- Heat the oven to 180°c. Cook thepasta shells following pack instructions but drain when they are still a littleal dente as they will cook more in the oven.
- Heat the olive oil in a pan and gently cook the garlic (and chilli, if using) for 2-3 minutes. Stir in the spinach and cook until wilted. Stir inthe ricotta and lemon zest, then season well.
- Spoon the passata evenly across the bottom of a baking dish. Use ateaspoon to pack each shell with the spinach and ricotta mixture, then putinto the dish, making sure the shells are evenly spaced apart.
- Sprinkle with Parmesan if using, and bake for 20-25 minutes or untilbubbling and golden
Nutrition
Calories: 619kcal | Carbohydrates: 83g | Protein: 28g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 40mg | Sodium: 373mg | Potassium: 1391mg | Fiber: 7g | Sugar: 9g | Vitamin A: 10391IU | Vitamin C: 42mg | Calcium: 423mg | Iron: 7mg