perfecto PASTA

BAKED SPINACH & RICOTTA STUFFED SHELLS

PREP 10 MINS COOK 40 MINS SERVES 3 (AS A MAIN)

175g giant pasta shells
1 Tbsp olive oil
2 cloves garlic, crushed
Pinch dried chilli flakes (optional)
200g baby spinach leaves, chopped
125g ricotta
Zest of ½ lemon
Freshly ground black pepper
400g jar arrabbiata pasta sauce
2½ Tbsp finely grated parmesan

SALAD

60g rocket leaves
100g cherry tomatoes, halved
Drizzle fresh lemon juice

1 Preheat oven to 170°C (fan-forced). Cook the shells in a medium saucepan of boiling water, following packet instructions, but drain when they are still a little al dente, as they will continue to cook in the oven.

Meanwhile, heat the oil in a medium non-stick frying pan over low heat. Add the garlic and chilli, if using, and cook for 1-2 minutes or until the garlic softens. Stir in the spinach and increase heat to medium. Cook, tossing, until the