Spinach and Gorgonzola Stuffed Conchiglie

Ingredients

• 300 g large pasta shells (conchiglie rigate)
• 200 g fresh spinach
• 150 g gorgonzola
• 250 g ricotta
• 150 ml double cream
• 1 tsp nutmeg
• 2 garlic cloves
• 50 g parmesan, finely grated

Method

1. 1

   Preheat oven to 190°C/fan 170°C. Cook the pasta shells in salted boiling water for 2 minutes less than packet instructions, then drain and set aside to cool slightly.

2. 2

   Wilt the spinach in a pan with the crushed garlic and a splash of water, then squeeze out excess moisture and roughly chop.

3. 3

   Mix the chopped spinach with the ricotta, half the gorgonzola, nutmeg, and seasoning to form the filling.

4. 4

   Stuff each shell generously with the ricotta mixture and arrange in a single layer in a large greased baking dish.

5. 5

   Crumble over the remaining gorgonzola, then pour the double cream evenly over the shells and scatter with parmesan.

6. 6

   Bake for 25 minutes until golden and bubbling. Rest for 5 minutes before serving.