VEGIE-READY

Keep up your vegetable intake, even when you’re time poor, with these delicious, freezer-friendly dishes.

SPINACH & RICOTTA PASTA BAKE

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.