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Rice and Spinach Stuffed Shell Pasta


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Rice and Spinach Stuffed Shell Pasta

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Ever imagined combining rice and pasta in one dish, and that too in such an exciting form? In this unique preparation, pasta shells are stuffed with a flavourful mixture of rice, spinach and other suitable ingredients and of course, cheese, then topped with a tomato sauce, and baked to perfection with a sprinkling of cheese. The flavours and textures blend and fuse, and the Rice and Spinach Stuffed Shell Pasta is born, to the delight of all diners!

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Rice and Spinach Stuffed Shell Pasta recipe - How to make Rice and Spinach Stuffed Shell Pasta

Preparation Time:    Cooking Time:    Baking Time:  15 minutes   Baking Temperature:  200°C (400°F   Total Time:     12Makes 12 stuffed pasta shells
Show me for stuffed pasta shells

Ingredients
12 big cooked conchiglie (shell pasta)

For The Rice and Spinach Stuffing
1/2 cup cooked rice (chawal)
1/2 cup blanched and chopped spinach (palak)
2 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions whites
1/4 cup grated processed cheese
1 tsp dry red chilli flakes (paprika)
salt to taste

For The Tomato Sauce
1 cup blanched and chopped tomatoes
2 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1/2 tsp dried oregano
1/2 tsp chilli powder
salt to taste

Other Ingredients
2 tbsp grated processed cheese
Method

For the rice and spinach stuffing
    For the rice and spinach stuffing
  1. Heat the olive oil in a broad non-stick pan, add the garlic and spring onion whites and sauté on a medium flame for a few seconds.
  2. Add the spinach and sauté on a medium flame for another 1 minute.
  3. Add the rice, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  4. Divide the stuffing into 12 equal portions and keep aside.

For the tomato sauce
    For the tomato sauce
  1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
  2. Add the tomatoes, oregano, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed
    How to proceed
  1. Place the shell pastas on a 200 mm. (8") diameter greased baking dish.
  2. Fill each shell pasta with a portion of the rice and spinach stuffing.
  3. Pour 1 tbsp of tomato sauce on top of each stuffed shell pasta.
  4. Sprinkle the cheese evenly on all the stuffed pasta shells and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts.
  5. Serve immediately.


RECIPE SOURCE : Pizzas & PastaBuy this cookbook
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Reviews

Rice and Spinach Stuffed Shell Pasta
5
 on 10 May 18 10:25 PM


First off all you didn''t mention if you boil your shells first. Second what kind of grated cheese do you use.
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Tarla Dalal    Hi Lina, We have mentioned that we used cooked pasta in the ingredient list. We have used Amul processed cheese in this recipe.
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11 May 18 09:35 AM
Rice and Spinach Stuffed Shell Pasta
5
Gandhi Dhwani
 on 17 Dec 14 02:25 PM


Cheesy rice and spinach stuffing is little spicy and perfect! Pasta stuffed with this stuffing and baked with the tomato sauce on it blends really well into one another. Make sure bake it perfect for all your flavours to blend perfect into one another..
Reply