TO DRINK: FMC, the iconic white wine from Ken Forrester.
Pasta shells stuffed with spinach, mushroom and ricotta
Ingredients
- SAUCE
- 60ml (¼ cup) butter
- 45ml (3 tbsp) olive/avocado oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 x 420g tin chopped tomatoes
- ½ red pepper, seeded and chopped
- 60ml (¼ cup) fresh basil
- salt and freshly ground black pepper, to taste
- FILLING
- 120g butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 200g fresh baby spinach
- 200g fresh mushrooms, chopped
- 125ml (½ cup) chicken stock
- 80ml (? cup) Parmesan, freshly grated
- salt and freshly ground black pepper,to taste
- 150g fresh ricotta
- 45ml (3 tbsp) fresh thyme leaves
- 500g large pasta shells (conchiglione)
- Parmesan, freshly grated, to serve
Instructions
For the sauce, melt the butter and oil in a saucepan and sauté the onion and garlic for 2 minutes. Add the tomatoes, peppers and basil and season. Cover and simmer for 30 minutes, stirring occasionally.
For the filling fry the onion and garlic in the butter for 2 minutes. Add the spinach andmushrooms and cook until the liquid has evaporated.
Add the stock and Parmesan and season. Cover and simmer for 20 minutes, then stir in the ricotta and thyme and cook until thickened.
Preheat the oven to 180°C.
Cook the pasta in plenty of salted boiling water until al dente and drain.
Place the pasta shells in an oven dish and spoon the mushroom filling into each shell.
Pour the sauce over the pasta, cover with foil and bake for 20 minutes. Uncover, sprinkle over the Parmesan and bake for a further 5 minutes. Serve hot.
