- serves 4 people
- preparation 20 minutes
- cooking 1 hour
- difficulty Easy level
Ingredients
- 32 extra-large pasta shells (about 280 g)
- 500 g English spinach, trimmed and washed well
- 250 g ricotta cheese
- 500 g cottage cheese
- sea salt and ground black pepper, to taste
- 375 ml (1 ½ cups) tomato pasta sauce
- 250 ml (1 cup) vegetable stock
- 1 tbsp grated parmesan cheese
Instructions
- Preheat the oven to 180˚C.
- Bring a large saucepan of lightly salted water to the boil. Add the pasta, stir well and cook for 3 minutes. Drain and stand until slightly cool.
- Meanwhile, steam or microwave the spinach until just wilted. Drain and squeeze out the excess liquid. Finely chop the spinach and place in a large bowl. Add the ricotta and cottage cheese and stir to combine well, then season to taste. Stuff the spinach mixture into the pasta shells.
- Combine the pasta sauce and stock in a 2-litre capacity shallow ovenproof dish. Arrange the stuffed pasta shells in the sauce and sprinkle with parmesan. Cover and bake for 1 hour or until the sauce is bubbling and the pasta is tender.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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