Spinach and Ricotta Pasta Bake

Ingredients

• 350 gram large pasta shells
• 250 gram frozen spinach, thawed and squeezed dry
• 500 gram ricotta
• 1/2 cup parmesan, finely grated
• 1 piece egg
• 1/4 teaspoon ground nutmeg
• 700 millilitre passata
• 2 clove garlic
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1.5 cup mozzarella, grated

Instructions

1. 1Preheat the oven to 180°C. Boil the pasta shells in salted water for 3 minutes less than the packet says. Drain and cool slightly.
2. 2Make the sauce: heat the oil in a saucepan, cook the crushed garlic for 30 seconds, then add the passata and oregano. Simmer for 5 minutes and season.
3. 3Mix the ricotta, spinach, parmesan, egg and nutmeg in a large bowl. Season with salt and pepper.
4. 4Pour half the tomato sauce over the base of a 20 x 30 cm baking dish.
5. 5Spoon the ricotta mixture into the pasta shells and arrange them in the dish, filled side up.
6. 6Spoon the remaining sauce over the shells and scatter the mozzarella on top.
7. 7Cover with foil and bake for 20 minutes. Remove the foil and bake 15 more minutes until golden and bubbling.
8. 8Rest for 5 minutes, then serve with a green salad.