Prep
10 MIN
Cook
45 MIN
Ingredients
400 g
Conchiglioni pasta shells
250 g
Ricotta
250 g
Spinach
4
Garlic cloves minced
-
Generous grating of nutmeg
½ tsp
Black pepper
-
Lemon, zested
1 x 500 g
Heinz Basil Passata
25 g
Parmesan, grated
_________
TO SERVE
-
Rocket
-
Olive oil
Instructions
Step 1
Preheat the oven to 190°C / 170°C fan / Gas mark 5.
Step 2
Cook the pasta following pack instructions until al dente. Drain, rinse in cold water, and toss with 1 tbsp olive oil. Set aside.
Step 3
For the ricotta filling, pour boiling water over spinach in a colander to wilt it. Cool, drain excess water, chop finely, and place in a bowl.
Step 4
Combine ricotta, half the minced garlic, nutmeg, black pepper, and lemon zest with the spinach.
Step 5
In a saucepan over medium heat, add 1 tbsp olive oil. Sauté remaining garlic for 1 minute, then pour in Heinz passata with basil. Cook for 2 mins, season, and pour into a baking dish.
Step 6
Stuff pasta shells with the ricotta mix and place evenly in the dish.
Step 7
Sprinkle with grated parmesan and bake for 20-25 minutes until golden and the sauce bubbles. Rest for 5 mins, serve with a rocket salad dressed in olive oil.