Spinach and cheese-stuffed pasta shells

Pasta comes in all sorts of glorious shapes and sizes but have you ever experimented with giant pasta shells? Trust us, you’ll love them!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
500g jumbo conchigile
2 tbsp olive oil
1 garlic clove, minced
1 cup roughly chopped spinach
2 x 230g tubs smooth cottage cheese, at room temperature
¼ cup grated hard cheese
2 eggs
2x 400g jars tomato and basil pasta sauce
To serve
Handful of grated hard cheese
Handful of basil

METHOD
1. Preheat oven to 230 • C
2. Cook pasta in a pot of salted boiling water for about 7 minutes, until the pasta is al dente.Drain and set aside to cool.
3. Heat olive oil in a pan over high heat, then fry garlic until golden. Add the spinach and cook for 2 minutes until soft. Remove from heat.
4. Combine cottage cheese, hard cheese and eggs in a bowl. Mix in spinach then season with salt and pepper to taste.
5. Pour the tomato and basil sauce into a skillet plan and smooth the surface. Fill each pasta shell with cottage cheese mixture, then arrange them in a circular pattern on top of the sauce.
6. Bake for 12-15 minutes until the sauce bubbles and the shells are slightly crisp.
7. To serve, garnish the pasta shells with extra hard cheese.