Spinach and Ricotta Stuffed Pasta Shells

Ingredients

• 250 gram large pasta shells
• 250 gram frozen spinach, thawed and squeezed dry
• 500 gram ricotta
• 1 piece egg
• 1/2 cup parmesan, grated
• 1/4 teaspoon ground nutmeg
• 700 millilitre tomato passata
• 2 clove garlic, crushed
• 1 cup mozzarella, grated

Instructions

1. 1Preheat the oven to 180°C.
2. 2Boil the pasta shells in salted water for 2 minutes less than the packet says, then drain and cool slightly.
3. 3Mix the spinach, ricotta, egg, parmesan, nutmeg and a pinch of salt in a bowl.
4. 4Stir the garlic into the passata and pour it into a large baking dish.
5. 5Spoon the ricotta mixture into each shell and nestle the shells into the sauce, open side up.
6. 6Scatter the mozzarella over the top.
7. 7Bake for 25 minutes until golden and bubbling, then rest for 5 minutes before serving.