“Mediterranean Vegetarian Delight: Creamy Spinach Ricotta Stuffed Shells with Tomato Basil Sauce”
This scrumptious Mediterranean vegetarian dinner features creamy spinach ricotta stuffed shells smothered in tangy tomato basil sauce. Perfect for a special meal or dinner party, this easy recipe will delight your senses with its rich flavors and exquisite presentation.
Allergens
Dairy (Ricotta Cheese)
Ingredients
- 1. Fresh pasta shells (8
- 10) 2. Ricotta cheese (1 cup) 3. Fresh spinach (2 cups, chopped) 4. Vegetable broth (1 cup) 5. Cherry tomatoes (1 pint, halved) 6. Garlic cloves (3, minced) 7. Basil leaves (1/2 cup, freshly chopped) 8. Olive oil (2 tbsp) 9. Nutritional yeast (1/4 cup) 10. Lemon zest (1 lemon) 11. Salt and pepper (to taste)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook pasta shells according to package instructions, then drain and rinse with cold water.
- In a pan, sauté garlic in olive oil until golden. Add cherry tomatoes, vegetable broth, basil leaves, salt, and pepper. Simmer for 10 minutes until slightly thickened. Set aside.
- In another bowl, mix ricotta cheese, spinach, nutritional yeast, lemon zest, salt, and pepper.
- Stuff each pasta shell with the spinach ricotta mixture and place them in a baking dish.
- Pour tomato basil sauce over the stuffed shells, ensuring they are evenly covered.
- Bake for 20 minutes until bubbly and slightly golden. Let it rest for 5 minutes before serving.
Chef’s Insight
The combination of creamy spinach ricotta and tangy tomato basil sauce creates a perfect balance of flavors.
Notes
Adjust seasonings to taste.