Stuffed pasta shells

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.