Food: Ricotta & Spinach baked large pasta shells with chorizo

Seriously good pasta, never had these big boy pasta shells before and now I’m wondering why not! Stuff them with whatever you like, bake and enjoy, here is the recipe for this version….

Ingredients (Serves 4 or a generous 2 with a bit spare for lunch 😉

8oz dried conchiglie rigate
400g ricotta cheese
1 small garlic clove – crushed
4oz grated parmesan
20g basil
125g chopped spinach
Tomato pasta sauce (I used half a jar of ready made)
150g mozzarella cut into cubes
salt and pepper

Cook the pasta until al dente, meanwhile put the ricotta into a large bowl and mix in the garlic, chopped spinach, basil and half the parmesan. In an over proof dish, spread some tom sauce across the base, spoon the mixture into the shells with some chopped up chorizo and place into the dish. Pour over the remaining sauce, scatter the mozzarella and remaining parmesan and bake in a preheated over at 220C for 20minutes or so then serve.

This recipe came from the book ‘200 pasta dishes’ which I found at a car boot sale, you can also buy it from Amazon here.