Spinach and ricotta pasta shells

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

Directions

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!