Shells with baked spinach

Name: Shells with baked spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 1 TABLESPOON Olive oil; 400 g mixed mince; 7-10 Tbsp salt and pepper; 1/2 TEASPOON dried oregano; 1 can(s) (850 ml) Tomatoes; 24–26 Conchiglioni (large mussel pasta; approx. 140 g); 500 g leaf spinach; 1 TABLESPOON Butter; 75 g creamy ricotta; 250 g Buffalo mozzarella

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
1 TABLESPOON Olive oil
400 g mixed mince
7-10 Tbsp salt and pepper
1/2 TEASPOON dried oregano
1 can(s) (850 ml) Tomatoes
24–26 Conchiglioni (large mussel pasta; approx. 140 g)
500 g leaf spinach
1 TABLESPOON Butter
75 g creamy ricotta
250 g Buffalo mozzarella

Directions

1
For the sauce, peel and finely dice the onions and garlic. Heat the oil in a pan. Fry the minced meat for about 10 minutes until crumbly. After approx. 5 minutes add half onions and half garlic and fry them.
2
Season with salt, pepper and oregano. Add the tomatoes and juice, bring to the boil and chop the tomatoes a little with a spatula. Simmer everything for about 10 minutes.
3
Cook the noodles in 2 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet only just firm to the bite, so that they do not break apart during filling.
4
Clean, wash and drain the spinach. Heat butter in a pot. Fry the rest of the onions and garlic. Add the spinach and let it collapse for 3-4 minutes while turning. Stir in ricotta.
5
Season to taste with salt and pepper.
6
Drain the pasta, rinse with cold water and drain well. Dice mozzarella finely. Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Season minced sauce with salt and pepper. Put into 4 small or 1 large casserole dish.
7
Fill the pasta with the spinach and spread on the sauce. Sprinkle with mozzarella. Bake in a hot oven for about 15 minutes.