Name: Baked Spinach And Ricotta Conchiglioni
Total time: 50 min
Yield: 3
Ingredients: Around 16x6cm (2½in) conchiglioni (large pasta shells); 2tbsp olive oil; 3 garlic cloves, crushed; 250g (9oz) frozen, chopped spinach, thawed; 250g (9oz) ricotta; 6 basil leaves, plus extra to garnish; 300ml (10fl oz) passata soffrito; 400g (14oz) tin borlotti beans, drained and rinsed; 3tbsp grated parmesan cheese; Olive oil spray; Salad, to serve

VMG Recipes