Ricotta and spinach pasta shell bake | Women's Weekly Food
This rich and gooey bake of filled giant pasta shells with a tasty spinach and ricotta mixture, drowned in tomato sauce is perfect for family dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Ricotta and spinach pasta bake
- 32 pasta shells (280g)
- 500 grams spinach, trimmed
- 600 grams low-fat ricotta cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh mint
- 700 grams bottled tomato pasta sauce
- 1/2 cup (125ml) chicken stock
- 2 tablespoons finely grated parmesan cheese
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