Baked Spinach and Ricotta Shells with Isle of Wight Tomato Sauce

• 175g giant pasta shells
• 1 tbsp olive oil
• 2 cloves garlic, crushed
• A pinch dried chilli flakes (optional)
• 200g spinach, Chopped
• 125g ricotta
• Zest of ½ Lemon
• 250ml Isle of Wight Tomatoes Passata
• 25g Parmesan (or veggie alternative), finely grated

Heat the oven to 180°c. Cook the pasta shells following pack instructions but drain when they are still a little al dente as they will cook more in the oven.

Heat the olive oil in a pan and gently cook the garlic (and chilli, if using) for 2-3 minutes. Stir in the spinach and cook until wilted. Stir in the ricotta and lemon zest, then season well.

Spoon the passata evenly across the bottom of a baking dish. Use a teaspoon to pack each shell with the spinach and ricotta mixture, then put into the dish, making sure the shells are evenly spaced apart.

Sprinkle with Parmesan if using, and bake for 20-25 minutes or until bubbling and golden.