Pasta Shells stuffed with Spinach n Ricotta
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This taste just like what you would order in an Italian restaurant 
Ingredients
- 200g largest pasta shells
- 1 tbs extra virgin olive oil
- 2 cloves garlic finely chopped
- 250g frozen spinach thawed
- 500g fresh ricotta
- 2 cups three cheese mix ( cheese section usually next to mozzarella)
- 1 cup tomato pasta sauce any variety
- 300ml thickened cream
- 1 pinch salt and pepper *to taste
Method
- Preheat oven to 200C/180C fan-forced. Cook pasta in a large saucepan of boiling salted water, following packet directions or until tender. Drain well.
- Meanwhile, heat the oil in a large frying pan. Add the garlic and cook, stirring, for 2 minutes or until aromatic. Add the spinach and cook, stirring often, for 5 mins or until water evaporated. Set aside to cool.
- Combine the spinach mixture, ricotta and three-cheese mix. Season.
- Pour the pasta sauce and 2/3 cup off the cream over base of a 12-cup baking dish. Stir to combine. Carefully spoon 2 tablespoons of the ricotta mixture into each pasta shell. Arrange shells, filling-side up, on top of the sauce. Drizzle with remaining cream and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 10 mins or until golden.
