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
  • 175g giant pasta shells
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • A pinch dried chilli flakes (optional)
  • 200g spinach, Chopped
  • 125g ricotta
  • Zest of ½ Lemon
  • 250ml Isle of Wight Tomatoes passata
  • 25g Parmesan (or veggie alternative), finely grated
  • 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.