Spinach and Ricotta Stuffed Conchiglioni
Total time 35 minutes | Serves 4-6
Ingredients
250g pasta shells
250g frozen spinach
500g La Vera ricotta
1 egg
40g La Vera parmesan cheese, divided
1 tbsp fresh basil, roughly chopped
1/2 tsp lemon zest
1/8 tsp nutmeg
1/2 tsp chilli flakes
3/4 tsp salt
1/4 tsp black pepper
45g La Vera mozzarella cheese, shredded
375g pasta sauce
Method
Step 1: Preheat oven to 185°C. Bring a large pot of salted water to boil and cook pasta shells until al dente.
Step 2: Defrost spinach, wrap in paper towel and squeeze out excess liquid. Place spinach in a large bowl and add ricotta, egg, 30g parmesan, basil, lemon zest, nutmeg, chilli, salt and pepper. Mix thoroughly to combine.
Step 3: Pour ~1/2 cup of pasta sauce into a baking tray or oven-proof pan. Fill each pasta shell with ~1 tablespoon of ricotta mixture, then arrange in the pan. Pour remaining sauce on top, then sprinkle with mozzarella and remaining parmesan. Transfer to over and bake for 20-25, or until golden.
