Name: Ricotta and spinach pasta bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 280 g large pasta shells; 500 g spinach, stems removed; 600 g ricotta; 2 tbsp flat-leaf parsley, finely chopped; 1 tbsp mint, finely chopped; 2 2/3 cups bottled tomato pasta sauce; 1/2 cup vegetable stock; 2 tbsp Parmesan cheese, finely grated; 1/4 cup small basil leaves

Ricotta and spinach pasta bake

This pasta bake is the epitome of comfort food. Combining the magical pair of spinach and ricotta, along with a beautifully flavoured tomato sauce, it's ideal as your family dinner on a cooler evening.

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

280 g large pasta shells

500 g spinach, stems removed

600 g ricotta

2 tbsp flat-leaf parsley, finely chopped

1 tbsp mint, finely chopped

2 2/3 cups bottled tomato pasta sauce

1/2 cup vegetable stock

2 tbsp Parmesan cheese, finely grated

1/4 cup small basil leaves

Method

1.Cook pasta shells in large saucepan of boiling water for 3 minutes. Drain. Cool 10 minutes, then transfer to a tray.

2.Preheat oven to 180°C. Oil 4 x 500ml shallow ovenproof dishes.

3.Boil, steam or microwave spinach until wilted. Drain, rinse under cold running water, then drain again. Squeeze excess liquid from spinach and chop finely.

4.Place spinach in a large bowl with ricotta and herbs. Stir to combine. Spoon mixture into pasta shells.

5.Combine sauce and stock in a jug. Pour into preheated dishes. Place filled pasta shells in dishes, then sprinkle with half the parmesan. Cover dishes with foil and place on an oven tray.

6.Bake for 30 minutes or until pasta is tender. Remove foil and bake for a further 10 minutes. Cool for 10 minutes, then serve topped with remaining parmesan and basil.