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Ingredients
- giant pasta shells 175g
- olive oil 1 tbsp
- garlic 2 cloves, crushed
- dried chilli flakes a pinch, (optional)
- spinach 200g, chopped
- ricotta 125g
- lemon ½, zested
- tomato and chilli pasta sauce 400g jar
- parmesan (or veggie alternative) 25g, finely grated
Method
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Step 1
Heat the oven to 190C/fan 170C/ gas 5. Cook the shells following pack instructions, but drain when they are still a little al dente as they will cook more in the oven.
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Step 2
Heat the olive oil in a pan and gently cook the garlic (and chilli, if using) for 2-3 minutes. Stir in the spinach and cook until wilted. Stir in the ricotta and lemon zest, then season well.
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Step 3
Spoon the tomato sauce evenly across the bottom of a baking dish. Use a teaspoon to pack each shell with the spinach and ricotta mixture, then put into the dish, making sure the shells are evenly spaced apart. Dot any left-over mixture on top.
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Step 4
Sprinkle with parmesan and bake for 20-25 minutes or until bubbling and golden.
Nutritional Information
- Kcals 670
- Fat 25.7g
- Saturates 8.9g
- Carbs 77.5g
- Sugars 15.1g
- Fibre 10.3g
- Protein 26.9g
- Salt 1.9g
