Summer Spinach & Ricotta Pasta Bake
Serves 6
INGREDIENTS:
300g giant pasta shells
2 tbsp olive oil
400g spinach, chopped (frozen spinach works well here too)
4 cloves garlic, crushed
½ teaspoon dried chilli flakes
350g ricotta
1 lemon, zested
50g parmesan cheese, finely grated
1 tbsp of fresh basil leaves, torn
500g tomato passata
Sea salt and freshly ground black pepper
To serve:
Parmesan cheese, finely grated
Fresh basil leaves, torn
METHOD:
1. Preheat the oven to 190C/fan 170C/ gas 5. Cook the shells in a large pan of boiling salted water until al dente, drain and set aside.
2. Place a large frying pan over a medium heat and add two tablespoons of olive oil. Next stir in the spinach, garlic and chilli flakes cook, stirring occasionally, until the leaves begin to wilt, about 3 to 4 minutes. Remove from the heat and let cool.
3. In a mixing bowl, stir together the spinach, ricotta, lemon zest, Parmesan, basil and salt and pepper until thoroughly combined. Pour half of tomato passata sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
4. Cover with the remaining sauce and bake covered with tin foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins to bubble, another 10 minutes.
5. Serve warm with a sprinkle of grated Parmesan and torn fresh basil leaves.
