Spinach and ricotta cheese shells with tomato and breadcrumbs Spinach and ricotta cheese shells with tomato and breadcrumbs Recipe Information Portions: 4 Time to make: 30 minutes Total cost of all ingredients: $22.80 / $5.70 per serve Gluten-free (or can be made gluten-free*) High calcium High fibre High iron Vegetarian Ingredients 300g (3 cups) large pasta shells 1 packet (400g) spinach, trimmed 400g reduced-fat ricotta 1 courgette, grated 1/4 cup pine nuts, lightly toasted 1 teaspoon finely-grated lemon zest 670g jar (2 1/2 cups) tomato passata 1/4 cup fresh white breadcrumbs 1 1/2 tablespoons grated Parmesan cheese Nutrition Information per serve 2200 kJ Energy (531 Cals) Protein 26g Fat 14g - saturated 6g Carbohydrates 70g - sugars 14g Dietary Fibre 9g Sodium 690mg Calcium 410mg Iron 6mg * NS: Not specified Spinach and ricotta cheese shells with tomato and breadcrumbs This dark leafy green and soft cheese combination always scores highly on the flavour scale. Instructions Step 1 Cook pasta following packet directions. Drain well. Step 2 Place spinach in a large heatproof bowl. Just cover with boiling water and set aside for 30 seconds. Drain then squeeze out excess water. In a large bowl, combine chopped spinach, ricotta, courgette, pine nuts and zest. Season with salt and pepper. Step 3 Preheat oven to 180ºC. Lightly oil a 1.5L/6 cup-capacity ovenproof baking dish. Spread 1 cup passata over base of dish. Spoon ricotta filling into pasta shells and arrange in a single layer in dish. Pour remaining sauce evenly over pasta then sprinkle with breadcrumbs and Parmesan. Place in oven and bake for 20 minutes, or until breadcrumbs are golden.
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