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Discover a delicious and savory recipe that combines the umami richness of anchovies with the freshness of spinach, all nestled inside tender pasta shells. This dish is perfect for a quick weeknight dinner or a special occasion, offering a unique twist on traditional stuffed pasta recipes.
Ingredients Needed
- 20 large pasta shells
- 1 can of anchovy fillets in oil
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Preparation Steps
Start by cooking the pasta shells in boiling salted water until al dente, then drain and set aside to cool slightly. While the shells cook, prepare the filling.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant. Then, add the anchovy fillets, breaking them apart with a spoon, and cook for 2-3 minutes until melted and fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
In a bowl, combine the cooled anchovy and spinach mixture with ricotta cheese, Parmesan cheese, salt, and pepper. Mix until well blended.
Carefully stuff each pasta shell with the anchovy and spinach mixture. Arrange the filled shells in a baking dish.
Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 20-25 minutes until heated through. Remove the foil during the last 5 minutes to allow the tops to slightly brown.
Serving Suggestions
Garnish the stuffed shells with fresh basil leaves and an extra sprinkle of Parmesan cheese. Serve hot with a side salad or crusty bread for a complete meal. The combination of salty anchovies, creamy cheese, and fresh spinach makes this dish a flavorful experience.