Spinach and Ricotta Stuffed Conchiglioni Bake

Instructions

1. Step 1

   Preheat the oven to 190°C / 170°C fan / Gas mark 5.

2. 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.

3. 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.

4. Step 4

   Combine ricotta, half the minced garlic, nutmeg, black pepper, and lemon zest with the spinach.

5. 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.

6. Step 6

   Stuff pasta shells with the ricotta mix and place evenly in the dish.

7. 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.