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Prep
- 25 min
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Prep
-
- Total
- 1 h 45 min
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- Serving
- 4 to 6
Stuffed Shells with Saputo Light Traditional Ricotta
Featured Product
Light Traditional Ricotta
With 40% less fat than the regular, this lighter version of Traditional Ricotta has a mild and creamy taste with soft, fluffy curds that melt in your mouth. Ideal for a variety of recipes.
Ingredients
For the tomato sauce:
- 30 mL (2 tbsp) extra virgin olive oil
- 1 clove garlic, crushed
- 10 mL (2 tsp) salt
- 1 × 680 mL jar tomato passata
- 750 mL (3 cups) chicken or vegetable broth
- 1 tub Saputo Light Traditional Ricotta
- 2 eggs
- 125 mL (½ cup) breadcrumbs
- 125 mL (½ cup) frozen chopped spinach, thawed and drained
- 5 mL (1 tsp) salt
- Freshly ground pepper, to taste
- 24 large shell pasta (conchiglioni)
Directions
For the sauce:- In a small saucepan over medium heat, fry garlic in olive oil with salt until golden and fragrant. Add passata and broth, reduce heat to low, and simmer covered for 15 minutes.
- In a bowl, mix Saputo Light Traditional Ricotta, eggs, breadcrumbs, spinach, salt, and pepper. Transfer to a piping bag or zipper-style bag.
- Preheat oven to 350°F (180°C), rack in the middle.
- Spread the tomato sauce in the bottom of a 33 × 23 cm (13 × 9”) baking pan. Fill shells with Ricotta mixture and place in the pan. Cover tightly with foil and bake for 60 minutes.
- Let rest, covered, for 5 minutes before serving.
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