Spinach stuffed shells

 

Ingredients

• 20 large pasta shells
• 10 oz frozen spinach thawed (excess water squeezed out)
• 1 1/2 cups low fat ricotta
• Salt to taste
• pinch of nutmeg
• 2 cups grated mozzarella
• For the sauce
• 1 onion chopped
• 2 cloves garlic grated
• 2 cups passata or any think tomato sauce
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Instructions

• Cook the pasta in plenty of salted boiling water according to the package instructions. Drain and reserve.
• To make the ricotta filling, place the ricotta, spinach nutmeg and salt and pepper in a medium boil and stir to combine with a fork. Stuff this mixture into the drained and cool shells. There should be enough filling for about 1 tablespoon of mixture per shell.
• To make the sauce, sweat the onions and garlic in a large pot and cook until the onions and garlic are soft and fragrant. Add the dried herbs and the passata or tomatoes and simmer for about 10 minutes. Place the sauce in the bottom of a pan and layer the stuffed shells over top. Generously sprinkle the cheese over the shells and bake until the whole dish is hot and the cheese is turning golden and starting to bubble.