Spinach and Ricotta Stuffed Pasta Shells

Ingredients

• 250 g jumbo pasta shells (conchiglioni)
• 250 g ricotta cheese
• 200 g baby spinach
• 500 ml passata
• 1 egg
• 125 g mozzarella
• 40 g parmesan
• 2 clove garlic clove
• 1 tsp dried basil
• 1 tbsp olive oil

Method

1. 1

   Preheat the oven to 190°C (fan 170°C). Cook the pasta shells in well-salted boiling water for 2 minutes less than the packet instructions. Drain and spread on a tray to cool.

2. 2

   Wilt the spinach in a dry pan over a high heat, then squeeze out as much water as possible and chop finely.

3. 3

   Mix the ricotta, spinach, egg, half the parmesan and a good grating of nutmeg. Season well.

4. 4

   Fry the garlic in olive oil for 1 minute, then add the passata and dried basil. Simmer for 5 minutes and season. Pour the sauce into the base of a large baking dish.

5. 5

   Stuff each pasta shell with a heaped teaspoon of ricotta filling and nestle them into the sauce. Tear over the mozzarella and scatter with the remaining parmesan.

6. 6

   Bake for 25 minutes until bubbling and golden. Leave to rest for 5 minutes before serving.