Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

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