Jumbo pasta shells make the perfect vehicle for a blend of creamy ricotta and spinach, paired with store-bought arrabiata sauce.
Serves 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
175g conchiglioni
1 Tbsp olive oil
3 cloves of garlic, minced
1/2 tsp dried chilli flakes
200g spinach, roughly chopped
125g light ricotta
1/2 lemon, zest only
400g jar of Arrabiata pasta sauce
25g powdered parmesan
Method
Preheat the oven to 180°C.
Cook the pasta shells following the pack instructions, but remove them from the water one minute early so they are al dente and rinse them under cold water to halt the cooking process.
Meanwhile, heat the olive oil in a frying pan over medium heat and saute the garlic for a few minutes. Stir in the spinach and cook for a minute or two until it wilts. Stir in the ricotta and lemon zest and lightly season.
Spoon the pasta sauce across the bottom of a baking dish. Sit the shells curve side down in the sauce, making sure there's not too much overlap. Use a teaspoon to carefully pack each shell with the spinach mixture.
Sprinkle all of the shells generously with the parmesan,
Bake for 20 minutes before serving.
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