Spinach and ricotta shells with tomato and breadcrumbs

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

300g (3 cups) large pasta shells

1 packet (400g) spinach, trimmed

400g reduced-fat ricotta

1 courgettezucchiniX, grated

¼ cup pine nuts, lightly toasted

1 teaspoon finely grated zest of lemon

670g jar (2 ½ cups) tomato passata

¼ cup fresh white breadcrumbs

1 ½ tablespoons grated parmesan cheese

Instructions

Stay Awake

1 Cook pasta following packet directions. Drain well.

2 Place spinach in a large heatproof bowl. Just cover with boiling water and set aside for 30 seconds. Drain then squeeze out excess water. In a large bowl, combine chopped spinach, ricotta, courgette, pine nuts and zest. Season with salt and pepper.

3 Preheat oven to 180ºC. Lightly oil a 1.5L/6 cup-capacity ovenproof baking dish. Spread 1 cup passata over base of dish. Spoon ricotta filling into pasta shells and arrange in a single layer in dish. Pour remaining sauce evenly over pasta then sprinkle with breadcrumbs and parmesan. Place in oven and bake for 20 minutes, or until breadcrumbs are golden.

Variations

Make it gluten free: Use gluten-free pasta and bread, and ensure passata is also gluten-free.

HFG tip

Make ahead: cook then fill shells and assemble dish ahead of time. Sprinkle breadcrumbs and parmesan over when ready to bake.
This dish can be cooked ahead and frozen.

Nutrition Info (per serve)

Calories 526 cal

Kilojoules 2200 kJ

Protein 26 g

Total fat 14 g

Saturated fat 6 g

Carbohydrates 70 g

Sugar 14 g

Dietary fibre 9 g

Sodium 690 mg

Calcium 410 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.