Spinach and Ricotta Conchiglie

Ingredients

  • 250g Large Conchiglie Pasta
  • 350ml Passata
  • 275g De-frosted Chopped Spinach
  • 50g Breadcrumbs
  • 120ml Milk
  • 4 tbsp Olive Oil
  • 250g Ricotta Cheese
  • Pinch of nutmeg
  • ½ tsp black olive paste (optional)
  • 25g grated Parmesan Cheese
  • salt and pepper to taste.

Method

  1. Cook the pasta in boiling water. Rinse, drain and set aside for later.
  2. Remove excess water from the spinach by pressing it against a sieve with the back of a spoon.
  3. Use a food processor to mix the breadcrumbs, milk and 3tbsp olive oil.
  4. Mix in the spinach and ricotta.
  5. In a separate container, mix the passata, garlic and 1 tbsp olive oil. (optionally with the olive paste)
  6. Spread the tomato mixture evenly over the bottom of a dish.
  7. Preheat the oven to 180°C
  8. Pipe the ricotta mixture into the conchiglie, and place neatly in the dish over the sauce.
  9. Cook for 15 minutes+= in a oven preheated to 180°CERROR : (abandoned) ++
    # Preheat the grill. # Take the dish from the oven, scatter with parmesan and pine nuts. # Place under the grill to brown the cheese. ERROR : (terminator not found) : ++