Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 4.52 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 280grams pasta shells
- 1tablespoons olive oil
- 100grams spinach
- 150grams kale, destalked and chopped
- 2 cloves garlic, peeled and minced
- 500grams ricotta
- 2 medium lemons zest
- 1 pinch nutmeg
- 2 3/4 cup garlic and herb passata
- 70grams breadcrumbs
- 50grams parmesan, grated
Description
This rich bake is a delicious way to get extra greens into a pasta dish everyone will enjoy.
Method
Step 1 of 4
Pre-heat the oven to 180°C. Bring a large pan of water to the boil and cook the pasta shells for 10 minutes. Drain well.
Step 2 of 4
Heat a teaspoon of oil in a non-stick pan on medium heat and cook the garlic, spinach and kale for 2-3 minutes until wilted. Place the ricotta in a large bowl and tip in the kale mix. Add the nutmeg and lemon zest and mix well.
Step 3 of 4
Pour the passata into a large casserole dish. Add the pasta and toss to coat. Top with the ricotta mix. Bake for 20 minutes covered with foil.
Step 4 of 4
Sprinkle the dish with breadcrumbs and parmesan, drizzle with oil and bake, uncovered, for 10 minutes until golden and bubbling.
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