Baked spinach and ricotta shells
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Time to make:
35 mins, prep 15 mins, cook 20 mins
$4.14 per serve
(at time of publication)
Full ingredients list:
- 24 giant pasta shells (150g)
- 2 bunches English spinach, trimmed
- 1 1/2 cups fresh low-fat ricotta
- 2 zucchinis, grated
- 1/4 cup pine nuts, lightly toasted
- 1 teaspoon lemon zest
- 2 1/2 cups tomato passata with basil and herbs
- 1/4 cup fresh breadcrumbs
- 1 1/2 tablespoons grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Lightly spray a 6-cup capacity baking dish with oil. Cook pasta according to packet instructions. Drain well. Set aside.
Step 2 Place spinach into a large heatproof bowl. Pour over enough boiling water to cover, stand for 30 seconds, then drain well. Squeeze out as much excess water as you can, then finely chop. Return spinach to bowl and add ricotta, zucchinis, pine nuts and zest. Stir until well combined. Season to taste.
Step 3 Spread 1 cup of passata over the base of prepared dish. Spoon ricotta filling into shells and arrange in a single layer in the dish. Pour remaining passata evenly over pasta, then top with the breadcrumbs and parmesan. Bake for 20 minutes, until golden.
Serve with a green salad.
For even more flavour, try adding grated nutmeg to the ricotta mixture, or garnish with fresh parsley or basil leaves.
Giant pasta shells can be found at specialty food stores or Italian grocers. Alternatively, use 250g small pasta shells. Top with filling and ingredients and bake according to recipe.
About this recipe
First published: June 2010