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Ingredients
- Pasta:
- 14oz (400g) giant pasta shells
- Marinara sauce:
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tbsp tomato paste
- 2 cans canned tomatoes
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt & pepper, to taste
- Spinach & ricotta filling:
- 1 tbsp olive oil
- 7oz (200g) baby spinach
- 9oz (250g) ricotta
- 1/3 cup parmesan cheese
- 1 egg yolk
- Zest of one lemon
- Salt & pepper, to taste
- 2/3 cup mozzarella cheese
Instructions
- Cook the pasta shells as directed on the package.
- Make marinara sauce by heating 2 tablespoons of olive oil in a small pan over medium heat. Once hot, add onion and sauté for 5 minutes until translucent. Add garlic, and sauté for 30 seconds. Next, add in tomato paste, dried oregano, dried basil, and cook for another minute. Finally, add canned tomatoes and leave to cook for 20 minutes—season with salt and pepper to taste.
- In a frying pan, heat 1 tablespoon of olive oil. Add spinach and cook for a few minutes until wilted. Take off heat and leave to cool for a few minutes, then place into a medium bowl. Mix in ricotta, parmesan cheese, egg yolk, lemon zest, half the mozzarella, and salt and pepper to taste.
- Pour the marinara sauce on the bottom of the baking pan. Fill pasta shells with spinach ricotta mixture and place them into the pan. Sprinkle over the remaining mozzarella cheese.
- Set air fryer to 300˚F and cook for 12-14 minutes, until cheese has melted.
- Plate, serve, and enjoy!
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