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  • The Australian Women’s Weekly Food

    Winter warmers

    Jun 30, 2019 5 minutes
    PHOTOGRAPHY BENITO MARTIN STYLING KATE BROWN
    PHOTOCHEFS
    CARLY SOPHIA TAYLOR & ELIZABETH FIDUCIA

    SPINACH & RICOTTA STUFFED PASTA SHELL BAKE

    PREP + COOK TIME 1 HOUR 20 MINUTES (+ COOLING) SERVES 4

    500g large pasta shells
    500g spinach, stems removed
    600g ricotta
    2 tablespoons finely chopped fresh flat–leaf parsley
    1 tablespoon finely chopped fresh mint pinch ground nutmeg
    22/3 cups (700g) bottled tomato pasta sauce
    1/2 cup (125ml) vegetable stock
    1/3 cup (25g) finely grated parmesan

    1 Cook pasta shells in a large saucepan of boiling water for 3 minutes; drain. Cool for 10 minutes. Transfer to a tray.

    2 Meanwhile, preheat oven to 180°C/160°C fan. Oil a shallow 2-litre (8-cup) ovenproof dish.

    Boil, steam or microwave spinach until wilted; drain. Rinse under cold running water; drain. Squeeze excess liquid from spinach; chop

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