Sundried Tomato, Zucchini & Ricotta Stuffed Shells, with Baby Spinach

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 the pasta shells to the boiling water and cook for 8 minutes, or until they are almost cooked through. (Note: the pasta shells should still be slightly firm - this will help keep their shape when you fill them). Carefully drain the shells and gently toss with olive oil to prevent sticking.

Make Sauce:

In a pot over medium low heat combine stock concentrate, 1 cup of water, cream and ½ 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 to 15 minutes, or until the sauce is bubbly and the 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!