pasta shells stuffed with spinach and ricotta

Baked spinach-and-ricotta pasta shells

Preparation and cooking time
- Total time50 mins
Easy
Serves 2

Ingredients

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.