We love hearty filled pasta shells with mackerel. For protein lovers craving a unique twist on traditional pasta dishes. The creamy ricotta or piquant tomato-based sauce, sits nestled in tender pasta shells that soak up every bit of flavour.
Ingredients
- 250g jumbo pasta shells
- 2 cups ricotta cheese
- 2 cans mackerel
- 1 cup chopped spinach
- 1/4 cup roughly chopped kalamata olives
- 1/2 tsp garlic powder
- 1/2 cups grated parmigiano and/or mozzarella
- 1 egg, beaten
- Pinch of sea salt and cracked black pepper
- 2-3 cups any simple marinara sauce
- Fresh chopped parsley, for garnish
Instructions
- Boil the pasta shells for 5 minutes Add strained ricotta cheese to a large bowl.
- Drain cans of mackerel and with a fork, flake the mackerel into the bowl with the ricotta cheese.
- Mix in spinach, olives, garlic powder, shredded cheese, beaten egg, and a pinch of salt and pepper.
- Into the baking dish, pour just enough marinara to coat the bottom of the dish so the shells don't stick.
- Fill each shell with ricotta mix
- Spoon some of the marinara sauce over the shells.
- Sprinkle some extra cheese over the shells.
- Finally, cover the shells with tinfoil and bake in the over for 20 minutes.
- Sprinkle over chopped parsley.