Baked spinach-and-ricotta pasta shells
Serves 2
Easy
Total time:
Fill giant pasta shells with creamy ricotta and spinach for a simple vegetarian meal on the table in under an hour
Skip to ingredients
- 175g giant pasta shells
- 1 tbsp olive oil
- 2 cloves garliccrushed
- a pinch dried chilli flakes(optional)
- 200g spinachchopped
- 125g ricotta
- ½ lemonzested
- 400g jar tomato and chilli pasta sauce
- 25g parmesan (or veggie alternative)finely grated
Nutrition: per serving
- kcal670
- fat25.7g
- saturates8.9g
- carbs77.5g
- sugars15.1g
- fibre10.3g
- protein26.9g
- salt1.9g
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.
