Italian Style Stuffed Pasta Shells

A pasta bake dish for all the family with beef mince, baby spinach leaves, garlic, ricotta cheese, pasta sauce, grated nutmeg and grated cheese.

Prep Time: 15 mins

Cook Time: 35 minutes

Serves: 4 people

Ingredients

  • 375g lean beef mince
  • 2 garlic cloves peeled and chopped
  • 225g fresh baby spinach leaves
  • 100g ricotta cheese or reduced fat crème fraîche
  • Pinch freshly grated nutmeg
  • Grated zest of 1 lemon
  • 175g large pasta shells
  • 1 x 350g jar prepared Arrabiatta or spicy pasta sauce
  • 15g grated Parmesan
  • 15g pine nuts, toasted

Method

  1. Cook the pasta shells according to the packet instructions for oven-baked dishes. Drain well.
  2. Heat a large non-stick pan and dry fry the mince with the garlic for 3-4 minutes until smooth, breaking up any lumps with the back of a spoon.
  3. Add the spinach and seasoning, reduce the heat and cook for 1-2 minutes. Remove from the heat, stir in the ricotta or reduced fat crème fraîche, nutmeg and lemon zest.
  4. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  5. Spread the prepared arrabiatta sauce over the base of a medium-sized ovenproof dish. Fill the shells with the beef and spinach mixture and arrange over the sauce.
  6. Sprinkle over the Parmesan and pine nuts and cook in the oven for 20-25 minutes until golden.
  7. Serve with a side salad and garlic ciabatta slices.

Tips:

Why not fill the pasta shells 24 hours in advance; cool and refrigerate then after a long day at work pop into the oven at 200°C, 180°C Fan, Gas mark 6, for 20 minutes.