Baked spinach and ricotta pasta shells

Serves: 2

Time: 50 minutes

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

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.

Recipe credit: Olive Magazine