This recipe is a rich and hearty pasta dish that’s easy to make! Jumbo pasta shells filled with creamy ricotta and spinach filling. Bon appetit !
- 12 jumbo pasta shell
- 16 ounces ricotta cheese
- 2 ounces bacon, cut in tiny stripes
- 2 cups fresh spinach leaves, roughly chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 cup (125 g) grated Parmesan cheese
- 15 ounce can tomato sauce
- 1 tablespoon balsamic vinegar
1 . Preheat your oven to 375 F.
2 . Cook pasta,according to cooking instruction and set aside.
3 . In a large nonstick skillet, heat olive oil over medium-high heat. Add the bacon and cook for 5 minutes, until it starts looking crispy. Set aside in a small bowl.
4 . In the same skillet, and over medium-high heat, add chopped spinach and cook until it starts to wilt, about a minute, stirring constantly. Remove from heat.
5 . For the sauce: Combine the pasta sauce and balsamic vinegar in a pot over medium heat. Bring to a light simmer while stirring together. Then pour the sauce into a 9×13 inch baking dish, spreading it out.
6 . Combine cooked spinach, ricotta cheese, and salt in a mixing bowl. Stir until well mixed. Lastly, add the pieces of bacon into the mixture.
7 . Use this mixture to generously stuff each pasta shell, and place the stuffed shells on top of the sauce in the baking dish.
8 . Cover with foil and bake for 25 minutes at 350 F. Uncover and bake for another 5 minutes.
9 . Sprinkle with Parmesan cheese and serve.
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Only THREE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious soup my family and friends have been enjoying for years!
It takes less than 30 minutes start to finish, isn’t that awesome?!
Ingredients for 4 persons:
- 3 medium zucchini, skin on cut in large chunks
- 1 chicken or vegetable bouillon cube
- 2 tablespoons cream cheese
- salt and pepper
1 . In a large pot, cover the zucchini of water and add the bouillon cube. Let it cook over medium heat for 20 minutes until tender.
2 . Remove from heat and mix the soup with a blender. Add the cream cheese and mix again until smooth.
3 . Taste for salt and pepper and adjust to taste. Serve hot.
Hey Guys !
If you like spices this meal is full of delicious Indian flavors. This easy to make Creamy Coconut Lentil Curry takes less than an hour to make & is super easy to make as well. It’s a healthy vegan recipe, perfect for a meatless lunch or dinner !
Ingredients for 4 persons:
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon curry
- 3 carrots
- 1 onion
- 1 cup green lentils (dried, not canned, make sure to rinse them before cooking)
- 2 teaspoons salt
- 15 ounce can coconut milk
1 . Peel and dice onion and carrots. Heat the olive oil in a large pot over medium-high heat. Add onion and carrots and cook for about 5 minutes.
2 . Add the cumin and curry and cook until they start to get brown for about 45 seconds.
3 . Add the lentils and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. Stir the pot a few times to prevent the lentils from sticking to the bottom.
4 . Once the lentils are soft, add the coconut milk and salt to taste. Bring the pot back to a simmer. Remove the pot from the heat, it’s ready. You can serve it with some basmati rice. Enjoy !
Pour la version française c’est par ici: Lentilles au Lait de Coco et Curry