Recipe
Egg & Spinach Pita Pockets
Quick, protein-rich and perfect for breakfast or lunch. Soft scrambled eggs, wilted spinach and melty cheese are tucked into warm pitas for an easy hand-held meal.
Cheesy Spinach & Ricotta Stuffed Pasta Shells
Classic
serves 4
Indulge in these deliciously cheesy Spinach and Ricotta Stuffed Pasta Shells, a perfect blend of creamy ricotta, nutritious spinach, poor pand rich tomato sauce.
This dish is not only mouthwatering but also a great way to include more greens in your family's diet. Ideal for a comforting weeknight dinner or a special weekend treat.
Preheat oven to 180°C and lightly grease a baking dish with olive oil.
Cook pasta shells according to package instructions until al dente, then drain and set aside.
In a bowl, mix ricotta, spinach, half of the Parmesan, egg, garlic, salt, and pepper.
Stuff each pasta shell with the spinach and ricotta mixture and place in the baking dish.
Pour tomato sauce over the shells, and sprinkle with mozzarella and the remaining Parmesan.
Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
Keep cooking
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