Hare Krishna Tomato and Spinach Stuffed Shells are large pasta shells stuffed with a mixture of ricotta cheese (or paneer), fresh spinach, and herbs, all baked in a robust tomato sauce.
This dish brings together the heartiness of Italian cuisine with the freshness of sattvic ingredients.
Serving Suggestions
Hare Krishna Tomato and Spinach Stuffed Shells can be enjoyed with:
- Mixed Green Salad: Serve with a side of mixed green salad for a light and refreshing accompaniment.
- Hing-Flavored Breadsticks: Pair with hing-flavored breadsticks to complete the meal.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 4 servings. Serve it hot for the best taste and texture.
PrintTomato and Spinach Stuffed Shells Recipe
Hare Krishna Tomato and Spinach Stuffed Shells are a hearty and flavorful dish, inspired by the principles of bhakti yoga. This recipe combines ricotta cheese (or paneer), fresh spinach, and herbs to create a filling that is both satisfying and nutritious. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Hybrid
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Filling:
- 1 cup ricotta cheese (or crumbled paneer) (240g)
- 1 cup fresh spinach, chopped (30g)
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Tomato Sauce:
- 1 can (15 ounces) tomato sauce (425g)
- 1/4 teaspoon hing (asafoetida)
- 2 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the Pasta:
- 8 large pasta shells, cooked according to package instructions
Instructions
- Prepare the Filling: In a large bowl, mix ricotta cheese (or paneer), chopped spinach, Parmesan cheese (if using), dried oregano, dried basil, salt, and pepper. Set aside.
- Prepare the Tomato Sauce: In a saucepan, heat olive oil over medium heat. Add hing and sauté for a few seconds. Stir in tomato sauce, dried basil, dried oregano, salt, and pepper. Simmer for 10 minutes.
- Stuff the Shells: Fill each cooked pasta shell with the spinach and ricotta mixture. Place the stuffed shells in a baking dish.
- Bake the Shells: Pour the tomato sauce over the stuffed shells. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 25-30 minutes until heated through.
- Serve Hot: Serve the tomato and spinach stuffed shells hot with your favorite side dish.
Notes
- Variation: Add chopped carrots, cabbage, or bell peppers to the filling for extra flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.
Nutrition
- Serving Size: 2 shells
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg