Ingredients

Method

• 250 g conchiglie pasta
• 1½ T olive oil
• 2 t garlic, minced
• 400 g spinach leaves
• 250 g ricotta cheese
• ¼ cup mozzarella, grated (or pulled burrata)
• ½ cup Parmesan, grated, plus extra for sprinkling
• 1 large free-range egg
• 1 T fresh basil, finely chopped
• sea salt and freshly ground black pepper, to taste
• Woolworths tomato purée
• breadcrumbs, for sprinkling

Method

Ingredients

1. Preheat the oven to 180°C.

2. Cook the pasta according to package instructions. Drain and set aside.

3. Heat the oil in a large saucepan over a medium heat, then add the garlic and sauté until lightly browned.

4. Add the spinach and cook for 3–4 minutes, or until the leaves begin to wilt. Remove from the heat and allow to cool.

5. Mix the spinach, ricotta, mozzarella, Parmesan, egg, basil, salt and pepper until combined.

6. Spread the tomato purée into an ovenproof dish. Fill each pasta shell with a generous amount of the spinach-and-ricotta mixture and place into the dish.

7. Sprinkle with breadcrumbs and Parmesan and bake, covered with foil, for 15 minutes. Remove the foil and bake for a further 10 minutes until golden brown.

8. Serve warm with a dusting of Parmesan.

Photograph: Sadiqah Assur
Recipes: Jacquline Burgess
Food assistant: Claire van Rooyen

Find more pasta recipes here.

Explore Woolworths’ selection of Italian imported cured cold meats and award-winning cheeses. Take your pick from salty speck and prosciutto crudo and creamy cheeses such as Gorgonzola and burratina mozzarella. 

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