SPINACH AND RICOTTA STUFFED PASTA SHELLS

INGREDIENTS

24 jumbo pasta shells (Conchiglioni rigati) 
1½ cups mozzarella cheese 
½ cup Parmesan cheese 
¼ cup fresh basil leaves 
1 x 250g box frozen spinach, thawed and drained well 
600g ricotta 
1 tbs lemon zest 
1 large egg 
1 tsp sea salt 
½ tsp cracked black pepper 
½ tsp ground nutmeg 
800ml passata 
Extra basil leaves to garnish 
Extra Parmesan to serve

DIRECTIONS

1. Fill the Compact Cookware 3.5L Saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes or until al dente. Drain, rinse under cold water and set aside. 

2. Grate the mozzarella and parmesan cheese with the Grate ‘N Measure. Finely chop the basil with the U-Series Chef Knife. Place 1 cup of mozzarella, ¼ cup of 
parmesan, basil, spinach, ricotta, lemon zest, egg, salt, pepper and nutmeg in the Thatsa® Bowl Junior and combine well with theTupperChef Spatula Medium. 

3. Preheat the oven to 180°C. Spread half the passata in the base of theUltraPro 3.3L Rectangle. Gently fill each pasta shell with the spinach and cheese mixture 
and place in the container. 

4. Pour remaining passata over the pasta shells, Cover and bake for 30 minutes. Remove from the oven, sprinkle with the remaining cheese and return to the 
oven, uncovered, for 8-10 minutes until the cheese has melted. 

5. Serve, garnished with fresh basil and extra parmesan cheese.