Living a moment of peace with every spoon of this pasta...
- 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
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.
In a pot, boil the spinach, drain, and squeeze out as much water as possible.
Heat the oven to 180ºC.
In a blender, blend the spinach, ricotta, cottage cheese, nutmeg, garlic with a good pinch of salt and pepper.
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.
Sprinkle with grated parmesan cheese.