Stuffed Pasta Shells with Spinach, Chilli & Lemon

Stuffed pasta shells with spinach, ricotta chili and lemon. Tomato sauce beneath and many Parmesan cheese on high.

Wine suggestion: An previous favourite of Italy’s Adriatic coast, Sartarelli’s Tralivio Verdicchio Superiore, which comes from their low-yielding, oldest winery. A little bit of physique and texture plus a touch of almonds and citrus; enjoying alongside very properly with the lemon, ricotta and earthy spinach, and sufficient acidity to enrich the tomato.

Stuffed pasta shells with chilli, spinach and lemon – 2 p

• 175 g big pasta shells
• 1 tbsp olive oil
• 2 cloves of garlic, crushed
• a pinch of dried chilli flakes
• 200 g spinach, chopped
• 125g ricotta
• ½ lemon, grated
• 400 g jar of tomato paste sauce or you should use some do-it-yourself sauce if in case you have it
• Parmesan cheese

Preheat the oven to 190C/fan 170C/fuel mark 5.

Boil the shells in loads of salted water till al dente and drain.

Warmth the oil in a pan and gently fry the garlic and chilli for 2-3 minutes. Stir in spinach and cook dinner till wilted, then stir in ricotta and lemon zest. Season nicely.

Spoon the tomato sauce into the underside of a giant baking dish. Fill the pasta shells with a teaspoonful of the spinach combination and place in a single layer within the dish. In case you have some mixutre left, you’ll be able to spoon it on high.

Sprinkle with the Parmesan cheese and bake for 20-25 minutes or till bubbly and golden brown.

(Authentic recipe by Janine Ratcliffe in Olive Journal, March 2019.)