24 jumbo Pasta Shells (Conchiglioni rigati)
1½ cups Mozzarella Cheese
½ cup Parmesan Cheese
¼ cup fresh Basil Leaves
1 x 250g box frozen Spinach, thawed and drained well
600g Ricotta
1 tablespoon Lemon Zest
1 large Egg
1 teaspoon Sea Salt
½ teaspoon Cracked Black Pepper
½ teaspoon ground Nutmeg
800ml Passata
Extra Basil Leaves to garnish
Extra Parmesan to serve

  1. Fill saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes or until al dente. Drain, rinse under cold water and set aside.
  2. Grate the mozzarella and parmesan cheese. Finely chop the basil. Place 1 cup of mozzarella, ¼ cup of parmesan, basil, spinach, ricotta, lemon zest, egg, salt, pepper and nutmeg in bowl and combine well with a Spatula.
  3. Preheat the oven to 180°C. Spread half the passata in the base of the casserole dish. Gently fill each pasta shell with the spinach and cheese mixture and place in the container.
  4. Pour remaining passata over the pasta shells, Cover and bake for 30 minutes. Remove from the oven, sprinkle with the remaining cheese and return to the oven, uncovered, for 8-10 minutes until the cheese has melted.
  5. Serve, garnished with fresh basil and extra parmesan cheese.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Servings: 6

Tried and Tested: