Monday 9th May 2011

SPINACH AND RICOTTA STUFFED PASTA SHELLS

Ingredients:

Giant pasta shells or canneloni tubes

Ricotta

Spinach, chopped fine

pinch of ground nutmeg

salt and pepper to season

rich tomato sauce



Method:

1. Cook pasta shells or canneloni tubes until al dente in salted water. Drain.
   
   
2. Meanwhile, combine ricotta, chopped spinach and nutmeg in a bowl. Season with salt and pepper.
   
   
3. Spread some tomato sauce over the base of a baking dish.
   
   
4. Stuff the ricotta and spinach mixture into the shells/canneloni and layer in the baking dish.
   
   
5. Pour more tomato sauce over the pasta.
   
   
6. Bake in oven for about fifteen minutes at 180C.

Serve with fresh grated parmesan or pecorino.