Spinach & Ricotta Stuffed Pasta Shell Bake
A rich and gooey bake, perfect for family dinners.
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Ingredients
- 500 grams large pasta shells
- 500 grams spinach, stems removed
- 600 grams ricotta
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh mint
- pinch ground nutmeg
- 2 2/3 cup (700g) bottled tomato pasta sauce
- 1/2 cup (125ml) vegetable stock
- 1/3 cup (25g) finely grated parmesan
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