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Tom 🇦🇺
@tom.smallwood

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Day 4/20 🍃🍃Spinach and Ricotta Stuffed shells Ingredients: - 250g smooth ricotta - 100g Spinach, roughly chopped - 6 cloves Garlic, minced - Pasta shells - 50g Mozzarella - 1/4 cup Parmesan - 1/4 cup Bread crumbs - 800g Tinned tomato - 1 tsp chilli flakes - 1 tsp Dried Basil - 1 tsp Dried thyme - 1 tsp Dried oregano - 2 tbsp olive oil 1. Heat up 1 tbsp olive oil in a large frying pan on medium heat. Add half the garlic and sauté for 1 minute before adding the spinach and a good pinch of salt. Sauté the spinach for 2-3 minutes to remove some moisture and cook it out. Remove from the frying pan and set aside to cook slightly 2. Put the pan back on the heat and add the rest of the olive oil and garlic, cooking for 2-3 mins. 3. Add in tinned tomato’s, Basil, thyme, oregano, a pinch of salt and sugar, stirring to combine. Bring sauce to a simmer and hold here for 10-15 minutes to cook out the tomato’s and reduce slightly. 4. Add pasta shells to heavily seasoned boiling water and cook until al dente. Pour into a mesh strainer and rinse with cold water for 1 minute to stop the cooking process 5. Combine ricotta, egg, spinach and garlic, bread crumbs, mozzarella and Parmesan cheese. Stir well to combine and pipe/spoon into the cooked pasta shells. 6. Remove 2/3 of the sauce from the frying pan and set aside 7. Arrange stuffed shells in the pan with the remaining sauce, cover with remaining sauce and extra mozzarella, breadcrumbs and Parmesan cheese 8. Bake in an oven set to 180°C for 5-10 mins, turning the grill setting on for the final 1-2 mins of cooking to melt and crisp up the cheese #stuffedshells #spinachandricotta #italianfood #pasta #20minutemeal #easycooking #simplecooking #homecooked #explorefood #foodie #pastaporn #easymeals #simplemeals #datenightdinner