Name: Spinach & ricotta stuffed pasta shell bake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 500 gram large pasta shells; 500 gram spinach, stems removed; 600 gram ricotta; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh mint; pinch ground nutmeg; 2 2/3 cup (700g) bottled tomato pasta sauce; 1/2 cup (125ml) vegetable stock; 1/3 cup (25g) finely grated parmesan

Spinach & ricotta stuffed pasta shell bake

A rich and gooey bake, perfect for family dinners.

Serves 4

Prep

20M

Cook

Total

1H 20M

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Ingredients

500 gram large pasta shells

500 gram spinach, stems removed

600 gram ricotta

2 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh mint

pinch ground nutmeg

2 2/3 cup (700g) bottled tomato pasta sauce

1/2 cup (125ml) vegetable stock

1/3 cup (25g) finely grated parmesan

Method

1.Cook pasta shells in a large saucepan of boiling water for 3 minutes; drain. Cool for 10 minutes. Transfer to a tray.

2.Meanwhile, preheat oven to 180°C (160°C fan). Oil a shallow 2-litre (8-cup) ovenproof dish.

3.Boil, steam or microwave spinach until wilted; drain. Rinse under cold running water; drain. Squeeze excess liquid from spinach; chop finely.

4.Place spinach, ricotta, herbs and nutmeg in a large bowl. Stir to combine. Spoon mixture evenly into pasta shells.

5.Combine sauce and stock in a jug; pour into oiled dish. Place filled pasta shells in dish; sprinkle with half of parmesan. Cover dish tightly with foil; place on an oven tray.

6.Bake for 50 minutes or until pasta is tender. Remove foil; bake for a further 10 minutes or until golden. Cool for 10 minutes. Serve topped with remaining parmesan.

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Ingredients

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