Spinach, Zucchini & Ricotta Pasta Shells with Sun Dried Tomatoes

Prepare Ingredients, Cook Pasta:

Preheat oven to 180°C. Put a pot of salted water on to boil. Finely dice sun dried tomato. Trim zucchini (discarding ends) and grate. Roughly chop a large handful of spinach. Pick basil leaves and roughly chop (reserving a few leaves for garnish). Add pasta shells to boiling water and cook for 8 minutes, or until almost cooked through.

Make Sauce:

In a pot over medium low to heat combine stock concentrate, 1 cup of water, cream and ¹⁄₂ of the sun dried tomatoes. Bring to a simmer and cook for 5 minutes.

Make Filling:

While the sauce is simmering: in a bowl combine ricotta, remaining sun dried tomatoes, chopped basil and spinach, grated zucchini and egg. Season with salt and pepper, stir well.

Stuff Shells:

Carefully spoon filling into partly cooked shells and place in an oven proof dish, in a single layer.

Bake Shells:

Pour sauce over shells to coat and cover. Give the dish a little shake to make sure the sauce coats all the shells. Top with the remaining cheese. Bake for 12-15 minutes, or until the sauce is bubbly and cheese is slightly browned.

You Plate It:

Remove dish from the oven and let stand at least 5 minutes before plating. Divide baked pasta shells between plates and garnish with reserved basil. Serve with remaining spinach leaves on the side. Enjoy!