Spinach & Ricotta pasta shells 🐚 #shorts

Spinach & Ricotta pasta shells Serves: 6 Prep time: 40 min Cook time: 40 min Ingredients - 6 cloves garlic, crushed - 4 tbsp olive oil - 700g jar tomato passata - small bunch basil - 1 packet of large pasta shells (Conchiglioni) - 300g baby spinach - 400g ricotta - 1/6 of a nutmeg, finely grated - 40g grated Pecorino - 1 ball fior di latte - 1 egg - salt and pepper to taste Method 1. Bring a large pot of salted water to a boil. Preheat the oven to 180°C (160°C fan). 2. In a pan over medium heat, add olive oil, garlic and a pinch of salt. Cook for 2-3 minutes until fragrant. 3. Add tomato passata and a small bunch of basil to the pan. Simmer for 10 minutes. 4. Cook pasta shells in the boiling water for 2-3 minutes less than package directions. Drain well and leave to cool for 10 minutes (don’t rinse under cold water). 5. In a pan over medium heat, add 2 tablespoons olive oil and saute the spinach with a little salt. Once cooked, leave to drain. 6. In a bowl, mix baby spinach, ricotta, nutmeg, pecorino, egg, salt, and pepper. 7. Fill each pasta shell with the spinach and ricotta mixture. 8. Pour 1/2 the tomato sauce into a baking dish. Place the filled pasta shells on top of the sauce. 9. Top with the leftover tomato sauce, some more pecorino then fior di latte and bake for 20-25 minutes until golden brown. 10. Enjoy!