Fill giant pasta shells with creamy ricotta and spinach for a basic vegetarian meal on the table in underneath an hour
- giant pasta shells 175g
- olive oil one tbsp
- garlic two cloves, crushed
- dried chilli flakes a pinch, (optional)
- spinach 200g, chopped
- ricotta 125g
- lemon , zested
- tomato and chilli pasta sauce 400g jar
- parmesan (or veggie different) 25g, finely grated
Heat the oven to 190C/fan 170C/ gas five. Cook the shells following pack directions, but drain when they are nevertheless a tiny al dente as they will cook more in the oven.
Heat the olive oil in a pan and gently cook the garlic (and chilli, if making use of) for 2-3 minutes. Stir in the spinach and cook till wilted. Stir in the ricotta and lemon zest, then season well.
Spoon the tomato sauce evenly across the bottom of a baking dish. Use a teaspoon to pack every shell with the spinach and ricotta mixture, then put into the dish, creating positive the shells are evenly spaced apart. Dot any left-above mixture on best.
Sprinkle with parmesan and bake for 20-25 minutes or until finally bubbling and golden.