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 Issue 73 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 73 2021 edition of The Australian Women's Weekly Food.
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
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