Jumbo pasta shells filled with spinach, feta and ricotta, baked in a tomato sauce
Κοχύλια γεμιστά με σπανάκι, φέτα και ρικότα ψημένα στο φούρνο σε σάλτσα ντομάτας
Published originally on my blog on 19 June 2014
We’ve been watching the World Cup non-stop since it started last week. I’m beginning to have dreams about it, no kidding. It’s not that S is such a football fanatic that he makes me watch every game, it’s that we are both excited to watch. The matches are so damn good.
When it is at the level of the World or European Cup, then football is impressive and skillful and you can witness true magicians of the sport doing their thing. I am quite the fan!
The Netherlands has already won two matches but my country’s team, Greece, lost unfortunately (yet understandably). I was annoyed and bummed out about it, however tonight they’re playing again so let’s hope for the best.
Apart from all the football watching, working, daydreaming about our holidays and life in general (I tend to do that often), I have been doing some cooking as well. Mostly easy savory dishes and desserts since I’m pressed for time, nevertheless a couple of days ago I made one of S’s favorite dishes that’s a little more elaborate.
A dish of stuffed jumbo pasta shells with fresh spinach, feta, ricotta and parmesan, baked in the oven with a tomato sauce.
It is a stunning dish both visually and taste-wise. The combination of colors and flavors is irresistible in its simplicity and frankly, it’s a classic; slightly acidic, full-of-iron flavor of the spinach, saltiness of the cheeses each with its own unique character, sweetness of the vibrant tomato sauce.
A perfect dish for a dinner with friends, especially for those who are vegetarians, or for a Sunday lunch with family.
Pasta shells with spinach, feta and ricotta
If you can get your hands on the fresh Greek cheese called anthotyro, do use it instead of the ricotta.
Most of the times, I use fresh spinach to make the filling but frozen and thawed (and squeezed off of its juices) spinach works quite well too.
You can use the classic pasta shells (conchglioni) that I used, or lumaconi.
