Baked Spinach and Ricotta Shells with Isle of Wight Tomato Sauce
The perfect way to jazz up a pasta dish!
55 Minutes Serves 1 Vegetarian
- Heat the oven to 180°c. Cook the pasta shells following pack instructions but drain when they are still a little 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 using) for 2-3 minutes. Stir in the spinach and cook until wilted. Stir in the ricotta and lemon zest, then season well.
- Spoon the passata evenly across the bottom of a baking dish. Use a teaspoon to pack each shell with the spinach and ricotta mixture, then put into the dish, making sure the shells are evenly spaced apart.
- Sprinkle with Parmesan if using, and bake for 20-25 minutes or until bubbling and golden.