- 220g of Spinach
- 3 garlic cloves
- 1 Tablespoon of Butter
- 16-20 Pasta Shells
- Half a lemon
- 1 egg
- Extra Virgin Olive Oil+ MCT @awesomefoodcompany
- 255g of Fresh Ricotta
- 120g Fresh Mozzarella
- Pinch of Nutmeg
- 540g of Basil & Tomato Sauce Heat and Serve @awesomefoodcompany
- 30g of Grated Parmesan (Around 4 Tablespoons)
Heat AFC Oil in a large pan over medium heat. When the oil begins to simmer add garlic, cook for 1 minute then add spinach. When the spinach begins to wilt add butter, stir then add a squeeze of lemon juice. The spinach should be reduced by half. Remove from heat, drain excess liquid and transfer to another bowl.
While the spinach cools, in another pot generously salt your pasta water, cook pasta until aldonate. Meanwhile to make the filling add the spinach, ricotta, egg, nutmeg and one tablespoon of parmesan, season with salt and pepper and stir to combine.
Drain your pasta and run under room temp water, pre-heat oven to 190. Pour 2/3 of the sauce to your baking dish and stuff each pasta shell with mixture. Once all shells are stuffed, cover with the remaining sauce. Tear the mozzarella and spread evenly, add remaining parmesan on top. Cover with aluminium foil and bake for 30 min.
After 30 min remove foil and cook for extra 10-15 uncovered, until top begins to brown and sauce bubbles. Eat and enjoy!