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​

1. 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.
2. 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.
3. Combine the spinach mixture, ricotta and three-cheese mix. Season.
4. 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.

NOTES​