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Baked Ricotta and Spinach Pasta Shells

Cheese and pasta are our best friends! This Baked Ricotta and Spinach Pasta Shells recipe is the perfect dish to have for those busy week nights and to use any leftovers for the weekday work lunches! Easy to make and serves four, this dish by Adam Liaw, is full of flavour and the creamiest dish to satisfy you hunger!

Recipe by Adam Liaw

Cook Time 60 mins
Baked Ricotta and Spinach Pasta Shells

Ingredients

  • 32 extra large pasta shells (approx. 280 g)
  • 500 g English Spinach
  • 250 g ricotta cheese
  • 500 g cottage cheese
  • 375 ml tomato pasta sauce
  • 250 ml vegetable stock
  • 1 tbsp grated parmesan cheese
  • Salt and Pepper

Directions

  1. 01

    Preheat oven to 180˚C.

  2. 02

    Cook pasta in a large saucepan of boiling water, 3 minutes. Drain and slightly cool.

  3. 03

    Steam or microwave spinach until just wilted. Drain and squeeze out excess liquid. Chop finely.

  4. 04

    In a medium bowl, combine ricotta and cottage cheese with spinach. Season to taste.

  5. 05

    Stuff spinach mixture in cooked pasta shells.

  6. 06

    Combine the pasta sauce and stock in a 2 litre shallow ovenproof dish. Arrange pasta shells in sauce and sprinkle with parmesan.

  7. 07

    Bake, covered, in preheated oven for 1 hour.