Everyday cooking
Stuffed Pasta Shells
Stuffed Pasta Shells will become your new favourite! Delicious and filled with baby spinach, mushrooms and Violife Grated. Refine your cooking skills!
![prep time]()
Cooking time35 minutes![preparation time]()
Prep time10 minutes![servings]()
Servings4 portions
- 1 pack Violife Grated Original
- 18 jumbo pasta shells
- 250 g baby spinach
- 300 g mushrooms, thinly sliced
- 800 g tomato sauce
- 3 tbsp finely chopped fennel, divided
- ½ cup dry white wine
- 2 garlic cloves, chopped
- 4 tbsp extra-virgin olive oil
- 1 ½ tsp salt
- 1 tsp freshly ground black pepper
- Cook shells in a large pot of boiling salted water for about 9 minutes (slightly undercooked). Drain and rinse with cold water.
- Meanwhile, heat oil in a large skillet. Add mushrooms and cook with black pepper and 1 tsp. salt, stirring occasionally. Reduce heat to medium, add wine, and cook stirring, until reduced by half. Add spinach and cook, stirring occasionally, until spinach is completely wilted. Transfer to a large bowl.
- Cook garlic with olive oil in a skillet over medium-high heat, stirring occasionally. Add tomato sauce and pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through.
- Add half of the Violife Grated to the mushroom mixture and stir to combine. Spoon about 2 tbsp of the mixture into each shell. Add the tomato sauce in a baking tray and submerge stuffed shells within. Sprinkle with the other half of the Violife Grated. Place in the oven at 160°C for 10-15 minutes.
