Posmodula alla Toscana

Ingredients

• 250g (8.8 oz) jumbo pasta shells 250g (8.8 oz) jumbo pasta shells
• 300g (10.6 oz) ricotta cheese 300g (10.6 oz) ricotta cheese
• 200g (7 oz) fresh spinach, chopped 200g (7 oz) fresh spinach, chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1 egg, beaten 1 egg, beaten
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large mixing bowl, combine the ricotta cheese, chopped spinach, minced garlic, chopped basil, chopped parsley, grated Parmesan cheese, beaten egg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each cooked pasta shell with the ricotta-spinach mixture and place them in a baking dish.
5. 5.
   Pour the tomato sauce over the stuffed shells, ensuring they are fully covered.
6. 6.
   Cover the baking dish with aluminum foil and bake for 25 minutes.
7. 7.
   Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
8. 8.
   Allow the Posmodula alla Toscana to cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems to ensure a tender texture in the final dish.

Tips & Tricks

• To add a touch of smokiness, sprinkle some grated smoked mozzarella on top of the stuffed shells before baking.
• For a spicier kick, add a pinch of red pepper flakes to the ricotta-spinach mixture.
• Serve the Posmodula alla Toscana with a side of garlic bread to complement the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Posmodula alla Toscana hot, straight from the oven. Garnish with fresh basil leaves for an extra pop of color and flavor.

Presentation advice

Arrange the stuffed shells on a platter, drizzle some additional tomato sauce on top, and sprinkle with grated Parmesan cheese. Serve with a side of garlic bread and a fresh green salad for a complete meal.