This is an easy recipe I make all the time which always leaves leftovers for lunch the next day (even better) and smells amazing wafting through the house!
I like to really pack my shells with ricotta and spinach because I love the texture and it ups the protein, calcium and iron of the dish.
You can even make this a day before and leave it in the fridge until you're ready to bake it. As a nice little twist, you could stir through some roasted and pureed pumpkin into the ricotta mixture with a pinch of nutmeg and finish the recipe as usual.
If you can't find any jumbo pasta shells (I use Barilla) you could do this easily with some cannelloni shells instead. This recipe has got me hungry now, lucky I have some in the fridge leftover from shooting! And it's just about lunch time!
YUM! Happy cooking!
- 1 packet (330g) jumbo pasta shells, cooked as per instructions and cooled
- 800g ricotta
- 150g spinach leaves, chopped
- 1/2 lemon, juiced
- 1 500mL bottle passata
- 1/2 cup parmesan, grated
- a pinch of salt and pepper
- 1/4 cup parsley, chopped