Ingredients:
- 1 pack of Roma Jumbo Shells
- 1 tablespoon of olive oil
- 2 cloves of garlic, crushed
- A pinch of dried chili flakes (optional)
- 250 g of spinach, chopped
- 150 g of ricotta
- ½ lemon, zested
- 450 g of tomato sauce
- 50 g parmesan
Preparation:
- Heat the oven to 180°C. Cook the shells following pack instructions, but drain when they are still a little al dente as they will cook more in the oven.
- Pour the olive oil into a pan and gently cook the garlic (and chili flakes, if using) for 2-3 minutes. Stir in the spinach and cook until wilted. Stir in the ricotta and lemon zest, then season well.
- Spread the tomato sauce evenly across the bottom of a baking dish. Use a teaspoon to pack each shell with the spinach and ricotta mixture, then put them in the dish, making sure the shells are evenly spaced apart.
- Sprinkle parmesan on top and bake for 20-25 minutes or until cheese is bubbling and golden. Decorate with basil leaves if you want.