Spinach Ricotta Stuffed Pasta Shells

Ingredients

• 24 large pasta shells
• 400 g ricotta
• 250 g spinach, wilted and squeezed
• 600 g tomato passata
• 60 g grated Parmesan
• 1 egg
• 1 tsp lemon zest
• 1/4 tsp nutmeg
• 1/2 tsp salt

Step-by-Step Instructions

1. 1

   Cook shells 2 minutes less than package directions, drain, and separate on a tray.

2. 2

   Mix ricotta, spinach, egg, lemon zest, nutmeg, salt, and half the Parmesan.

3. 3

   Spread half the passata in a baking dish and fill each shell without overpacking.

4. 4

   Arrange shells open-side up, add remaining sauce around them, and sprinkle with Parmesan.

5. 5

   Cover and bake at 190°C for 20 minutes, uncover for 10 minutes, then rest for 8 minutes.