This one takes a bit more time and effort to make which just adds to its comfort factor. Very classical Italian flavours, this isn’t a revolutionary recipe but I enjoyed making it and it still brought some excitement to a pasta dish.
Method:
Par-cook the pasta until it’s slightly less cooked than al dente, drain and rinse with cold water
Dice a white onion and sweat in a pan with olive oil. Crush garlic into it and pour in a tin of tomatoes, if available add a glass of red wine. Simmer for 30 minutes and season with salt and pepper.
wilt spinach in a pan with crushed garlic.
In a bowl, mix together the below ingredients:
Ricotta
Basil (chopped fine)
Parmesan
Lemon zest
The drained wilted spinach (chopped)
Sun dried tomatoes
5. In an ovenproof dish, pour the tomato sauce. Fill each pasta shell with the ricotta mix and place them on top of the sauce. Grate Parmesan on top of them and bake in the oven at 200C for 20 minutes or until golden
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