Spinach and ricotta bake
280g large pasta shells (32 pieces)
500g spinach, stems removed
2 tbsp finely chopped flat leaf parsley
1 tbsp finely chopped fresh mint
700g bottled tomato pasta sauce
125ml vegetable stock
2 tbsp finely grated Parmesan
4 tbsp small fresh basil leaves
Cook pasta shells in a large saucepan of boiling water for 3 mins, drain. Cool for 10 mins. Transfer to a tray. Preheat the oven to 180C. Oil 4 500ml shallow oven proof dishes.
Boil, steam or microwave spinach until wilted; drain. Rinse under cold running water; drain. Squeeze excess liquid from spinach, chop finely.
Place spinach in a large bowl with ricotta and herbs; stir to combine. Spoon mixture into pasta shells.
Combine stock and sauce in a jug; pour into dishes.
Place filled pasta shells in dishes; sprinkle with half the Parmesan.
Cover dishes with foil and place on the oven tray.
Bake for 30 mins or until pasta is tender. Remove foil and bake for a further 10 mins. Cool for 10 mins.
Serve topped with remaining Parmesan and basil.