Cheesy Spinach and Quinoa Stuffed Pasta

Name: Cheesy Spinach and Quinoa Stuffed Pasta
Ingredients: ⅓ cup (80 mL) quinoa; ⅔ cup (160 mL) water; One 12 oz (355 g) box jumbo pasta shells; 2 large eggs; 1½ cups (375 mL) shredded part-skim mozzarella cheese; 1 cup (250 mL) ricotta cheese; ¾ cup (185 mL) freshly grated Parmesan cheese; One 10 oz (300 g) package chopped frozen spinach, thawed and squeezed almost dry; ¼ tsp (1 mL) salt; Pinch ground black pepper; 3 cups (750 mL) tomato sauce (your choice)

Preparation info

Serves
5-7

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Occasionally we all like to treat ourselves to comfort food. This is a feel-good kind of meal with boosted nutrition from the quinoa and spinach.

Ingredients

⅓ cup (80 mL) quinoa
⅔ cup (160 mL

Pasta
Vegetarian

Method

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F (180°C).