Ingredients (serves 4)

  • 500 grams Ricotta cheese
  • 250 grams Spinach, chopped (can use frozen just thaw first)
  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1 tsp Italian herbs
  • 20-30 Jumbo pasta shells, cooked & drained
  • 1 jar Pasta sauce
  • 1 large Tomato, chopped

Method

  1. Preheat oven to 200 degrees. Mix ricotta, 1/2 cup mozzarella, parmesan, spinach and Italian herbs until well blended. Spoon cheese mixture into pasta shells.
  2. Combine pasta sauce and tomato. Pour half of the sauce into an oven dish. Place shells, filled sides up, into baking dish. Spoon remaining sauce over shells. Cover with foil.
  3. Bake for 25 minutes. Uncover, top with remaining mozzarella cheese. Bake uncovered until cheese has melted.
  4. Serve with a garden salad and crusty bread.

Notes... Foodland stock jumbo pasta shells. Any left over mixture can be used as a filling in cannelloni.
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