This is a tasty pasta dish that the whole family can enjoy. You'll have to be patient with this one as preparation takes some time, but it will be worth it, trust me. This meal will serve four, and there will be enough left for seconds or lunch the next day.
Ricotta & Spinach Stuffed Pasta Bolognese
Spicy Rye
Rated 5.0 stars by 1 users
Category
Tomato Ketchup
Author
Spicy Rye
Servings
4 (with leftovers)
Prep Time
10 minutes
Cook Time
90 minutes
This is a tasty pasta dish that the whole family can enjoy. You'll have to be patient with this one as preparation takes some time, but it will be worth it, trust me. This meal will serve four, and there will be enough left for seconds or lunch the next day.
Ingredients
THE BOLOGNESE SAUCE
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400g minced beef
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3 tbsp Green Seasoning
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1 bottle Not Tomato Ketchup
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1 onion, diced
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1 bell pepper, deseeded & diced
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1 carrot, diced
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100g mushrooms, diced
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2 tins chopped tomatoes
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1 beef stock cube
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1 tsp salt
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1 tsp ground black pepper
THE STUFFED SHELLS
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200g large pasta shells
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100g fresh baby spinach leaves
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200g cream cheese
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200g ricotta
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2 tbsp Green Seasoning
Directions
Preheat the oven to 200°C (fan 180°C/gas mark 6).
In a frying pan, add olive oil and put it on medium heat. Add the onion and fry for about 4 minutes or until softened, then add the pepper and garlic and cook for a further 2 minutes. Add the mince and fry for another 5 minutes or until browned, breaking the mince up as you go along. Add the mushrooms, fry for another 2 minutes, then add the remaining ingredients for the bolognese. Let it simmer for 2 minutes, then remove from the heat.
Pour the bolognese into an ovenproof dish and cover with foil—Cook in the oven for 45 minutes. The sauce will become rich and thick.
While the bolognese is in the oven, cook the pasta for a minute less than the packet instructions, then drain and rinse under cold water to stop cooking and prevent pasta from sticking together; make sure you drain well.
In a saucepan, wilt the spinach over medium heat for 3 minutes, then remove from the heat and add the cream cheese, ricotta, green seasoning and a pinch of salt; make sure you stir it well. The mixture should now be a smooth paste. Spoon the mixture into the part-cooked pasta shells. Put the shells on a plate and cover with a clean cloth until the bolognese is ready.
When the bolognese is cooked, remove it from the oven and increase the heat to 220°C (fan 220°C/gas mark 7). Place the shells on top of the bolognese, making sure to push them in deep enough they continue to cook in the sauce. Do not cover them; remember, you're not trying to drown them. Top with mozzarella cheese and bake in the oven for 20 minutes.
Before serving, garnish with some chopped spring onions.
