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Pasta shells with fresh ricotta and spinach
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Vegetarian dish perfect for even the biggest meat lovers.
Ingredients:
  • 2L (8 cups) organic milk
  • 60ml ( 1/4 cup) lemon juice
  • 400g dried giant pasta shells (see note)
  • 3 eggs
  • 2 bunches English spinach, trimmed, washed
  • 50g butter, chopped
  • 50g (1/3 cup) plain flour
  • 175g parmesan, finely grated
  • 1 large pinch of grated nutmeg
  • 60ml (1/4 cup) pouring cream
  • 125.00 ml chopped flat-leaf parsley
  • 80g walnuts, roughly chopped
Instructions:
  • Heat milk in a large heavy-based pan until almost boiling. Stir in lemon juice and 1 teaspoon of salt. Reduce heat and simmer for 5 minutes until curds form. Strain through muslin/Chux cloth/tea towel into a bowl to separate ricotta from liquid. Save the whey for future use.
  • In a large saucepan, boil salted water and cook pasta for 8 minutes. Add eggs to the pan and continue cooking for 8 more minutes until the pasta is al dente. Drain the pasta, peel the eggs, and set the pasta aside.
  • Cook the spinach in boiling water for 3 minutes until wilted. Drain, rinse under cold water, and squeeze dry. Set aside the saucepan for later use.
  • Heat butter in the same pan over medium heat until melted. Add flour and stir until it becomes grainy. Slowly pour in 750ml (3 cups) of reserved whey, stirring continuously until the mixture boils and thickens. Mix in three-quarters of the parmesan, nutmeg, and cream. Season with salt and pepper to taste. Set the sauce aside for later use.
  • Preheat the oven to 190C. Grease a 30cm square ovenproof dish. Roughly chop the spinach and eggs, place them in a bowl, and mix with homemade ricotta and parsley. Fill each pasta shell with 1½ tablespoons of the ricotta mixture, then arrange the shells in the dish. Pour the sauce over the shells, sprinkle with the remaining parmesan and walnuts. Bake for 25 minutes until the pasta shells are golden and heated through.

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