Vegetarian Recipes - Spinach a Ricotta Shells Recipe

Ingredients

• 20 giant conchiglie (shell pasta)

• 1 tablespoon extra-virgin olive oil

• 1 onion (finely chopped)

• 450g/1lb spinach (chopped)

• 700g/1 1/2lb ricotta cheese

• 2 5g/1oz Parmesan cheese (grated)

• 225g/8oz tomato pasta sauce

Serves 4

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Method:

1. Cook the conchiglie in a pan of rapidly boiling salted water until al dente (about 8 to 10 minutes), then drain thoroughly.

2. Heat the oil in a pan, add the onion and stir over a medium heat for 3 minutes, or until lightly browned. Add the spinach and stir over a low heat until wilted. Add the ricotta cheese and stir until combined.

3. Spoon the mixture into the pasta shells and sprinkle with Parmesan. Put the shells on a cold, lightly oiled grill tray. Cook under a medium-high heat for 3 minutes, or until lightly browned and heated through.

4. Put the tomato pasta sauce in a small pan and stir over a high heat for 1 minute, or until heated through. Spoon the sauce on to a serving platter and top with the shells.