Pasta Shells
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Ingredients
- 500 g conchiglioni pasta
- 300 g baby leaf spinach
- 250 g ricotta cheese
- 250 g cottage cheese
- 1 tsp grated nutmeg
- 2 garlic cloves, minced
- 1 jar of Napoletana sauce
- Pinch of salt
- Pinch of black pepper
- parmesan cheese
Instructions
Pasta
1
Bring a large pot of salted water to the boil and cook the pasta for 8 minutes. Drain, pour some cold water, and set aside.
Spinach
2
In a pot, boil the spinach, drain, and squeeze out as much water as possible.
3
Heat the oven to 180ºC.
4
In a blender, blend the spinach, ricotta, cottage cheese, nutmeg, garlic with a good pinch of salt and pepper.
Baking
5
Pour half the tomato sauce into a baking dish, then pour the shells in a single layer. Pour-over the spinach mixture and the rest of the tomato sauce.
6
Sprinkle with grated parmesan cheese.
