Spinach & ricotta stuffed pasta shell bake

A rich and gooey bake, perfect for family dinners.
Spinach & ricotta stuffed pasta shell bake
1H 20M



1.Cook pasta shells in a large saucepan of boiling water for 3 minutes; drain. Cool for 10 minutes. Transfer to a tray.
2.Meanwhile, preheat oven to 180°C (160°C fan). Oil a shallow 2-litre (8-cup) ovenproof dish.
3.Boil, steam or microwave spinach until wilted; drain. Rinse under cold running water; drain. Squeeze excess liquid from spinach; chop finely.
4.Place spinach, ricotta, herbs and nutmeg in a large bowl. Stir to combine. Spoon mixture evenly into pasta shells.
5.Combine sauce and stock in a jug; pour into oiled dish. Place filled pasta shells in dish; sprinkle with half of parmesan. Cover dish tightly with foil; place on an oven tray.
6.Bake for 50 minutes or until pasta is tender. Remove foil; bake for a further 10 minutes or until golden. Cool for 10 minutes. Serve topped with remaining parmesan.

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