Spinach and Shells Pie
Discover the ultimate comfort food with this delectable Spinach and Shells Pie, a fusion of creamy cheesy goodness and hearty pasta nestled in a flaky pie crust. Perfectly balanced with tender pasta shells, fresh spinach, and a luscious blend of ricotta, parmesan, and mozzarella cheeses, this savory pie is seasoned with aromatic garlic, nutmeg, and black pepper for a gourmet twist. Simple to prepare using pantry staples and pre-made pie crust, this family-friendly recipe transforms into a golden, cheesy masterpiece in under an hour. Ideal for weeknight dinners or brunch gatherings, this spinach-packed pie is a satisfying vegetarian dish that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 200 grams medium pasta shells
- 300 grams fresh spinach
- 250 grams ricotta cheese
- 50 grams grated parmesan cheese
- 100 grams shredded mozzarella cheese
- 2 units large eggs
- 2 units garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoons ground nutmeg
- 1 unit pre-made pie crust
Instructions
Preheat the oven to 190°C (375°F).
Cook the pasta shells in a pot of salted boiling water until al dente. Drain and set aside to cool slightly.
Meanwhile, heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly. Squeeze out excess moisture from the spinach and roughly chop.
In a large mixing bowl, combine the ricotta cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix until smooth.
Add the cooked spinach and pasta shells to the mixture, stirring gently to combine. Ensure the pasta is evenly coated with the cheese mixture.
Place the pre-made pie crust into a 9-inch pie dish. Press it down gently and trim any excess overhang.
Pour the spinach and shells mixture into the prepared pie crust, spreading it out evenly.
Top with shredded mozzarella cheese, distributing it evenly across the surface.
Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
Allow the pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 5422 mg | 236% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 9.8 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2702 mg | 208% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 822 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
