Spinach and ricotta-stuffed pasta shell bake
Searching for a vegetarian pasta bake? This easy and flavorusome spinach and ricotta-stuffed pasta shell bake won't disappoint with its rich tomato sauce and Parmesan topping.
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.nzwomansweeklyfood.co.nz.
Ingredients
- 500 grams large pasta shells
- 500 grams spinach, stems removed
- 600 grams firm ricotta
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus small leaves to serve
- 1 tablespoon fresh mint, finely chopped
- pinch ground nutmeg
- 2 2/3 cup (700g) bottled tomato pasta sauce
- 1/2 cup vegetable stock
- 1/3 cup finely grated parmesan
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