Sort ingredients
jasonfowler00
QR Code
Listen
Pdf
Bring a large pot of salted water to a boil. Preheat the oven to 180°C (160°C fan).
In a pan over medium heat, add olive oil, garlic and a pinch of salt. Cook for 2-3 minutes until fragrant.
Add tomato passata and a small bunch of basil to the pan. Simmer for 10 minutes.
Cook pasta shells in the boiling water for 2-3 minutes less than package directions. Drain well and leave to cool for 10 minutes (don’t rinse under cold water).
In a pan over medium heat, add 2 tablespoons olive oil and saute the spinach with a little salt. Once cooked, leave to drain.
In a bowl, mix baby spinach, ricotta, nutmeg, pecorino, egg, salt, and pepper.
Fill each pasta shell with the spinach and ricotta mixture.
Pour ½ the tomato sauce into a baking dish. Place the filled pasta shells on top of the sauce.
Top with the leftover tomato sauce, some more pecorino then fior di latte and bake for 20-25 minutes until golden brown.