Ricotta and Spinach Stuffed Pasta Shells in a Rosé Sauce
This pasta bake recipe is rich and cozy, and the family won’t get enough of it!
Ingredients
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 2 ½ cups (625 ml) strained tomatoes
- ½ cup (125 ml) vegetable broth
- 1 bay leaf
- 1 basil sprig
- ½ cup (125 ml) 15% cooking cream or 35% cream
- 24 jumbo pasta shells
- 1 onion, finely chopped
- 1 tbsp (15 ml) olive oil
- 12 cups (300 g) baby spinach
- 1 container (475 g) ricotta cheese
- 1 cup (70 g) Parmesan cheese, freshly grated
- 1 pinch ground nutmeg
Instructions
- In a pot over medium heat, soften the garlic in the oil for 2 minutes. Add the strained tomatoes, broth, bay leaf and basil. Bring to a boil and simmer for 15 minutes, stirring regularly. Add the cream and cook for 2 minutes. Season with salt and pepper. Remove the bay leaf and basil. Set the sauce aside in a 13 x 9-inch (33 x 23 cm) baking dish.
This pasta bake recipe is rich and cozy, and the family won’t get enough of it!