Stuffed Pasta Shells Recipe with Spinach and Ricotta | olivemagazine

pasta shells stuffed with spinach and ricotta

175g giant pasta shells
1 tbsp olive oil
2 cloves garlic
crushed
a pinch dried chilli flakes
(optional)
200g spinach
chopped
125g ricotta
½ lemon
zested
400g jar tomato and chilli pasta sauce
25g parmesan (or veggie alternative)
finely grated

Method

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.
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.
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.
step 4
Sprinkle with parmesan and bake for 20-25 minutes or until bubbling and golden.