Conchiglioni (Baked pasta shells)
    Servings
    6 – 8people
    Servings
    6 – 8people
    Instructions
    1. Drain spinach overnight in a colander.
    2. Cook pasta according to packet instructions. Refresh in iced water. Drain and set aside for later.
    3. Sauté leek, onion and garlic in a large shallow pot with olive oil. Add drained spinach and cook until dry. Remove into a large bowl and cool.
    4. Add seasonings, lemon zest, ricotta, parmesan and pine nuts.
    5. Mix spinach and ricotta mixtures together with a spoon and divide into two large piping bags.
    6. Place conchiglioni onto a lined oven tray and pipe the mix into the cooked pasta shells. Top with the extra grated parmesan.
    7. Bake at 170 degrees for 20 – 30 minutes until golden brown. Serve with a lightly dressed rocket salad and romesco sauce. Enjoy!