Wednesday, January 1, 2014
A little while ago I made this stuffed pasta, it's a little bit fiddly but well worth the effort.
Stuffed Pasta with Fetta & Spinach.
Serves 4. Prep time 30min. Cooking time: 30min. Oven Temp 200C. 2.5ltr rectangular ovenproof dish
20 jumbo pasta shells
2 x 400gm cans of tomatoes
2 teaspoons of crushed garlic or 2 garlic cloves crushed
180gm fresh spinach chopped
300gm fresh ricotta
125gm fetta crumbled
1 cup of grated mozzarella cheese
2:Put a large pot of salted water on to boil. Place a clean tea towel on a baking tray.
3:In a large bowl break up the the tomatoes with a wooden spoon, stir in 1 teaspoon of garlic. Spread the crushed tomatoes on the bottom of the ovenproof dish.
4:Cook pasta in batches for about 8min or until just tender (don't over cook or they will fall a part). When pasta is cooked use a slotted spoon to take it out, put it into a colander to drain refresh with cold water to stop the cooking. Transfer to the prepared baking tray.
5:Combine spinach, fetta, ricotta, 1 teaspoon of garlic & egg in a bowl. Season with salt & pepper.
6: Spoon the mixture into the pasta shells & a range them in the dish.
7: Sprinkle cheese over the filled pasta shells.
8: Bake for 30min or until sauce is bubbling & the cheese is golden. Stand for 5 min. Then serve with a salad & bread.
*Large pasta shells are available from Italian grocers, delis & some supermarkets.