A day late perhaps… but this week’s healthy recipe worth the wait!

So the admin end of Heroic Health (that being Veronika) has been so busy with work and everything else, that it is making our weekly healthy recipes run a tad late!  But this one is well worth the wait.  These Spinach-Ricotta Shells are creamy, tasty and so good for you!  With ricotta cheese (which is somewhat similar in texture to some cottage cheese variants, though considerably lighter) and spinach (a nutritional powerhouse), the flavours all combine to make for some seriously creamy, yummy goodness.

Enjoy these shells with some crusty bread and maybe a glass of red wine (Shiraz is nice… as is a good solid Malbec).  The put your up, relax and enjoy your Tuesday evening!

Spinach Ricotta Shells:

  • 4 tbsp. salted butter
  • 2 shallots, chopped
  • 5 cups packed fresh baby spinach
  • 1 large raw egg (If you are concerned about consuming raw egg, you may substitute ½ cup of whole cream in its place)
  • ½ cup ricotta cheese
  • 500g large pasta shells
  • Salt and pepper
  • Optional add-ins:
    • Chopped ham
    • Cooked, crumbled bacon
    • Grilled chicken breast
    • Sautéed mushrooms
    • Slow-roasted cherry tomatoes

1)    Bring a large pot of salted water to a boil

2)    Melt butter in a large frying pan and add shallots.  Cook over medium-low heat, stirring occasionally, for 3 to 4 minutes or until shallots are soft

3)    Add all the spinach to the pan, salt lightly, and cover with a lid for 2 to 3 minutes

4)    Meanwhile, boil pasta in salted water for 8-9 minutes or recommended cooking time

5)    In a large serving bowl, whisk together egg and ricotta.  Set aside

6)    Using a pair of cooking tongs, turn spinach in the pan until it is wilted, but not completely cooked.  Remove from heat

7)    Drain pasta and add to ricotta mixture.  Toss well to coat.  Add spinach to the pasta and combine well

8)    Season with salt and freshly ground pepper as needed and serve at once



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