I wanted to make a vegetarian dish to give our bodies some time to detox before all the oliebollen in the New Year. Unfortunately this dish failed the purpose because of the awesome and cheesy spinach stuffing. Next time I may add some finely chopped basil leaves to give it a little more aroma.
450g frozen spinach, thawed and drained
300g jumbo pasta shells, cooked al dente and drained
salt and fresh ground pepper
30g pinenuts, roasted
200g cream cheese
2 garlic cloves, crushed
10 sundried tomatoes in oil, finely chopped
200g grated Gouda cheese
100g grated parmesan cheese
dash of nutmeg
1. Heat oven to 190 degree C. In a medium bowl, mix the eggs, cream cheese, and mascarpone with a hand mixer. Then mix in the garlic, sundried tomatoes, and spinach with a wooden spoon. Season with nutmeg, salt and pepper. Finally add half the Gouda cheese and parmesan cheese to the spinach mix.
2. Stuff the shells with the spinach mix and lay them in a greased casserole dish. Bake the dish in the oven for 35 to 45 minutes. Scatter with the roasted pinenuts and serve.