Everyday cooking
Stuffed Pasta Shells
Stuffed Pasta Shells will become your new favourite! Delicious and filled with baby spinach, mushrooms and Violife Grated. Refine your cooking skills!
![prep time]()
Cooking time35 minutes![preparation time]()
Prep time10 minutes![servings]()
Servings4 portions
- 1/4 cup Violife Mozzarella flavour Grated
- 1 pack Violife Greek White, crumbled
- 1 pie crust
- 8 asparagus spears, ends removed
- 4 cups fresh baby spinach
- 5 large eggs
- 1 cup almond milk
- 1 tablespoon olive oil
- salt and pepper to taste
- 4 green onions, chopped
- Preheat the oven to 180°C. Grease a round tart tin and place the pie dough inside. Place in the freezer until your filling is ready.
- In a pan, heat the olive oil over medium heat. Add the asparagus, and spinach. Cook until wilted.
- In a large bowl, whisk together eggs and milk. Stir in half of the Violife Greek White and the Mozzarella flavour grated. Season with salt and pepper, to taste.
- Fill the pastry tin with the filling and top with the asparagus and spinach mixture. Add the remaining Greek White.
- Bake the quiche for 35-45 minutes or until golden brown.
- Let quiche stand for 15 minutes before serving.
- Sprinkle with pink pepper and serve.
