Ricotta and Spinach Stuffed Pasta Shells with Sage Butter

Delight in these easy-to-make stuffed pasta shells filled with creamy ricotta and sautéed spinach, elevated by a fragrant sage butter sauce for a gourmet touch.

Steps

1. Preheat oven to 180°C (350°F). 2. Cook pasta shells in salted boiling water until al dente, about 8 minutes. Drain and set aside. 3. In a pan, heat olive oil over medium heat, add minced garlic and sauté for 1 minute. 4. Add fresh spinach and cook until wilted, about 2 minutes. Remove from heat. 5. In a bowl, combine ricotta, sautéed spinach, half the Parmesan, salt, and pepper. 6. Stuff each pasta shell with the ricotta-spinach mixture and place in a baking dish. 7. In a small pan, melt butter and add sage leaves; cook until butter is fragrant and slightly browned. 8. Drizzle sage butter over stuffed shells and sprinkle remaining Parmesan on top. 9. Bake for 15 minutes until heated through and golden on top. 10. Serve warm and enjoy your gourmet, easy stuffed pasta shells.

Large pasta shells - 8 pieces Ricotta cheese - 100g Fresh spinach - 50g Parmesan cheese, grated - 20g Garlic, minced - 1 clove Fresh sage leaves - 5 leaves Butter - 30g Salt - to taste Black pepper - to taste Olive oil - 1 tsp