Shell pasta with spinach and tomato sauce

Ingredients for 4 servings:

• 200 g shell pasta
• 1 small onion(s)
• 2 garlic cloves
• 500 g spinach, fresh
• 500 g tomatoes, pureed
• 200 g cream cheese
• 1 pack of mozzarella, grated
• 1 ½ tbsp oil
• some salt and pepper
• Nutmeg, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the pasta until al dente. Meanwhile, finely dice half an onion and one clove of garlic and sauté in a little oil. Then add the washed, stemmed, and roughly chopped spinach and let it wilt. Add the cream cheese and let it simmer. Season with salt, freshly ground pepper, and a little nutmeg. Finely dice the remaining onion and the other clove of garlic and sauté in another pot with 1/2 tablespoon of oil and a pinch of sugar. Then deglaze with the passata and bring to a boil briefly. Pour the tomato sauce into a baking dish. Fill the pasta shells with the spinach and cream cheese mixture and place in the sauce. Sprinkle with grated mozzarella. Bake in an oven preheated to 200 degrees Celsius (fan-assisted) for about 15 to 20 minutes, until the cheese on top is slightly browned. Per serving (400 g) 340 calories, with 41 g carbohydrates, 15.6 g protein and 1.6 g fat.