Makes one very large tray of Ricotta Pasta Shells! Perfect for a winter’s Sunday lunch with the family.
| 1kg | Traditional Ricotta |
| 500g | La Casa Del Formaggio Traditional Reduced Fat Ricotta (found in the deli) |
| 150g | Grated Parmesan |
| 500g | Large Pasta Shells |
| 200g | Spinach, chopped |
| Salt, Pepper and Italian Herbs, to taste | |
| olive oil | |
| 700g | Bottle Passata |
| 1 | Preheat oven to 200C. In a large pot, bring salted water to a boil. Partially cook the pasta shells according to the producer’s instructions. However, only cook for 75 percent of the recommended cooking time, as you want the pasta to be al dente. |
| 2 | Remove shells from the stovetop and drain. Then refresh the pasta by running cold water over the top. |
| 3 | Wash and dry the spinach before chopping it very finely. Tip spinach into a large bowl. Mix in the Ricottas and Grated Parmesan until well combined. Season with salt and pepper to taste. |
| 4 | Grease an ovenproof tray with olive oil. Using a spoon, heap mixture into the shells one-by-one. As shells are filled, place them snugly into the tray, open end facing up. |
| 5 | Spoon passata across the top of the dish, until shells are fully surrounded by sauce. Cover and bake for approximately 20 minutes, removing foil for final five minutes. |
| 6 | Let the shells rest for about five minutes prior to serving. |
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