PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4
32 large pasta shells (280g)
500g spinach, stems removed
600g ricotta
2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh mint
2 2/3 cups (700g) bottled tomato pasta sauce
½ cup (125ml) vegetable stock
2 tablespoons finely grated parmesan
¼ cup small fresh basil leaves radicchio salad (optional), to serve
1 Cook pasta shells in a large saucepan of boiling water for 3 minutes; drain. Cool for 10 minutes. Transfer to a tray.
2 Preheat oven to 180°C/160°C fan. Oil a shallow 2-litre (8-cup) ovenproof dish.
3 Boil, steam or microwave spinach until wilted; drain. Rinse under cold running water; drain. Squeeze excess liquid from spinach; chop finely.
4 Place spinach in a large bowl with ricotta and herbs; stir to combine. Spoon mixture into pasta shells.
5 Combine sauce and stock in a jug; pour into dish. Place filled pasta shells in the dish; sprinkle with half the parmesan. Cover dish with foil; place on an oven tray.
6 Bake for 50 minutes or until pasta is tender. Remove foil; bake for a further 10 minutes. Cool for 10 minutes.
7 Top pasta bake with remaining parmesan and basil. Serve with radicchio salad, if you like.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
