BAKED RICOTTA & SPINACH SHELLS

INGREDIENTS

• 280g conchiglioni pasta (Jumbo pasta shells)
• 280g baby leaf spinach
• 400g ricotta cheese
• 1 cup shredded mozzerella1 ½ tbsp olive oil
• 1 garlic clove, crushed
• Finely grated zest of 2 lemons
• 700g tomato and parmesan pasta sauce (or preferred flavour)
• ½ cup grated parmesan for serving

METHOD

1. Bring a large pan of salted water to the boil and cook the pasta for 12 minutes or until al dente. Drain, refresh in cold water, then drain again and set aside.
2. At the same time, heat the olive oil in a fry pan over medium-high heat. Add the garlic and cook for 1-2 minutes. Add the spinach and cook for 3-4 minutes until the leaves begin to wilt and are reduced by half. Remove from the heat to cool.
3. In a mixing bowl, mix the spinach, ricotta, mozzarella, garlic and zest of 1 lemon with a good pinch of salt and pepper.
4. Pour half of the sauce into the bottom of a baking dish. Stuff each pasta shell with the spinach and ricotta mixture and place into the dish.
5. Cover with the remaining sauce and bake covered with foil for 15 minutes. Remove foil and bake for another 10 minutes until the top begins to brown and the sauce bubbles.
6. Serve with parmesan.