Name: Spinach and ricotta-stuffed pasta shell bake
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 gram large pasta shells; 500 gram spinach, stems removed; 600 gram firm ricotta; 2 tablespoon finely chopped fresh flat-leaf parsley, plus small leaves to serve; 1 tablespoon fresh mint, finely chopped; pinch ground nutmeg; 2 2/3 cup (700g) bottled tomato pasta sauce; 1/2 cup vegetable stock; 1/3 cup finely grated parmesan

Spinach and ricotta-stuffed pasta shell bake

Searching for a vegetarian pasta bake? This easy and flavoursome spinach and ricotta-stuffed pasta shell bake won't disappoint with its rich tomato sauce and Parmesan topping.

Serves 4

Cook

50M

Ingredients

500 gram large pasta shells

500 gram spinach, stems removed

600 gram firm ricotta

2 tablespoon finely chopped fresh flat-leaf parsley, plus small leaves to serve

1 tablespoon fresh mint, finely chopped

pinch ground nutmeg

2 2/3 cup (700g) bottled tomato pasta sauce

1/2 cup vegetable stock

1/3 cup finely grated parmesan

Method

1.Cook pasta in a large saucepan of boiling water for 3 minutes. Drain and cool for 10 minutes. Transfer to a tray.

2.Preheat oven to 180°C. Oil a shallow 2-litre (8-cup) ovenproof dish.

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

4.Place spinach, ricotta, herbs and nutmeg in a large bowl, stirring to combine. Spoon mixture evenly into pasta shells.

5.Combine sauce and stock in a jug, then pour into oiled dish. Place filled pasta shells in dish. Sprinkle with half the parmesan. Cover dish tightly with foil and place on an oven tray.

6.Bake for 50 minutes or until pasta is tender. Remove foil and bake for a further 10 minutes or until golden. Cool for 10 minutes. Serve topped with remaining parmesan.