Cottage cheese and spinach stuffed pasta shells
Big pasta shells filled with a creamy cottage cheese and spinach mix, baked in tomato sauce under melted mozzarella.
- Time1 hr
- LevelMedium
- Costabout £1.35 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Boil the shells for 2 minutes less than the packet says, then drain and cool on a tray.
9 min - 2
Mix the spinach, cottage cheese, egg, hard cheese, nutmeg and pepper in a bowl.
- 3
Stir the garlic and oregano into the passata and spread half in a large baking dish.
- 4
Spoon the filling into the shells and sit them in the dish. Pour over the rest of the sauce.
- 5
Cover with foil and bake for 20 minutes.
20 min - 6
Remove the foil, scatter on the mozzarella and bake for 10 minutes until bubbling and golden.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.