Spinach and Ricotta Stuffed Pasta Shells

Instructions

1. 01

   Boil the pasta shells in plenty of water until cooked al dente. Make sure the shells don't interlock in the pan, otherwise they won't cook evenly.

2. 02

   While the pasta is cooking, heat a dash of oil in a frying pan. Add the roughly chopped spinach and the chopped garlic, and cook over a medium heat for a few minutes, until the spinach has wilted and any excess liquid has cooked off. If you have a small pan, you can add the spinach a handful at a time, and then add more as it starts to cook down.

3. 03

   When the spinach has all wilted, add it to a mixing bowl, along with the ricotta cheese, half of the parmesan (hold back the rest for topping), the egg, nutmeg, and salt and pepper. Mix thoroughly to combine.

4. 04

   Spread about a third of the tomato sauce into the base of a baking dish - mine measured approximately 8 x 8 inches.

5. 05

   When the pasta is cooked, drain it, and rinse the shells under cold water until they are cool enough to handle. Stuff each shell with about a teaspoon of the spinach and ricotta mixture, and place it in the dish on top of the tomato sauce. It's fine if the shells overlap, or if you need to make two layers. There's no need to be too neat about it.

6. 06

   When you have used up all of the pasta shells and the stuffing mixture, top with the remaining tomato sauce, and sprinkle with the remaining parmesan.

7. 07

   Cover the dish with a lid (or some kitchen foil, if you don't have a lid), and bake at 190°C (Gas Mark 5 / 375°F) for around 20-25 minutes, or until everything is piping hot and the cheese topping is melty. Serve topped with fresh herbs, if desired.