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Categories:Viewed: 114 - Published at: 2 years ago
Ingredients
- 32 large pasta shells (conchiglioni in Italian)
- 500 g spinach
- 250 g low-fat ricotta cheese
- 500 g low fat cottage cheese
- 600 ml bottled pasta sauce
- 250 ml vegetable stock
- 1 tablespoon finely grated parmesan cheese
Method
- Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
- Cool slightly.
- Preheat oven to moderate.
- Boil, steam or microwave spinach until just wilted; drain.
- Chop spinach finely, squeeze out excess liquid.
- Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
- Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
- Place pasta shells in dish; sprinkle with parmesan.
- Bake, covered, in moderate oven about 1 hour or until pasta is tender.
