INGREDIENTS
1 bag washed spinach
600g ricotta
1/2 cup grated cheese
1/4 tsp fresh grated nutmeg
1 tablespoon olive oil
1 tsp salt
15-20 large pasta shells
1 750ml jar Alimentari Simple Tomato Sauce
Fresh basil
METHOD
Blanch the spinach for 45 seconds and shock in ice water. Squeeze out the water, then finely chop. Mix really well with the ricotta, half of the grated cheese, nutmeg, olive oil, and salt, until light and airy. Set aside.
Boil the pasta shells in salted water until about 75% cooked, then place on an oiled tray to cool.
Spoon or pipe the cheese fixture into each shell, and place in a baking dish with about half of the sauce lining the bottom. Once all filled, be sure that the shells are half submerged in sauce. Sprinkle the remaining grated cheese on top. Bake in a 400F oven for 20-25 minutes or until the sauce and cheese are bubbly. Garnish with fresh basil.
