Pasta Shells with Spinach and Ricotta
450g/1lb fresh spinach, washed
175g/6oz/1 cup ricotta cheese
1 medium (US large) egg
a pinch of freshly grated nutmeg
50g/2oz/⅓ cup freshly grated Parmesan
225g/8oz large pasta shells
½ quantity tomato sauce
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the spinach in a large pan. Cover and cook over a low to medium heat for 2–3 minutes until wilted. Drain, squeeze out the excess liquid and chop finely.
3 Put the spinach in a large bowl with the ricotta and beat in the egg. Stir in the nutmeg and half the grated Parmesan, and season to taste.
4 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.
5 Spread the tomato sauce in the bottom of an ovenproof dish. Fill the shells with the spinach mixture and arrange on top of the sauce. Sprinkle with the remaining Parmesan. Cook in the oven for 20–25 minutes until golden and serve hot.