Spinach & ricotta stuffed pasta shells
These delicious stuffed pasta shells, which contain over a third of your recommended daily fibre & prebiotic intake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theguthealthdoctor.com.
Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Food processor
- Oven
- Dish
- Chef's knife
- Cutting board
- Kitchen scale
- Can opener
- Grater
- Colander
- Spoon
- Refrigerator
- Freezer
Ingredients
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, grated
- 10 sundried tomato halves, preserved in oil, chopped (approx. 85g)
- 1 tin of chopped tomatoes (400g)
- 20g basil, roughly chopped
- 200g passata
- 250g fresh spinach
- 24 conchiglie shells or 12 cannelloni tubes (about 175g)
- 1 tin of mixed beans, drained and rinsed (400g)
- 120g peas, fresh or frozen
- 250g ricotta
- 150g feta, crumbled
- 20g pine nuts
- 20g Parmesan, grated
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