Stuffed shells are easy to prep and are Chef Kelvin Cheung's wife's favourite comfort food. It's something she ate frequently growing up, and now his son, Bodhi, does, too
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 1 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 626 |
| Fat | 32.5g |
| Saturates | 18.2g |
| Protein | 32.5g |
| Carbs | 51.3g |
| Sugars | 23.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190°C, gas mark 5.
Bring a pot of salted water to a boil. Blanch the shell pasta in the water until just al dente (it will cook more in the oven).
Place the ricotta in a bowl. Season with salt and pepper (you can add whichever vegetables or protein your child prefers at this step) and mix well.
Fill the shell pasta completely with the ricotta mixture.
In a small ovenproof dish, spread half the marinara sauce. Place the shells on top of the sauce. Cover the shells with the remaining sauce and sprinkle grated parmesan or mozzarella on top.
Place the dish in the oven and bake until the cheese is golden brown.
