• 250g conchiglioni (jumbo pasta shells)
  • 1 tbsp rapeseed oil, plus extra for drizzling
  • 400g baby spinach
  • 250g ricotta cheese
  • 200g Greek yogurt
  • 30g grated Parmesan cheese
  • 2 garlic cloves, crushed
  • Zest of 2 lemons
  • 10 fresh basil leaves, shredded
  • 1⁄4 tsp ground nutmeg
  • 1 x 700g jar of tomato passata
  • fine sea salt and freshly ground black pepper

For the breadcrumb topping:

  • 70g fresh breadcrumbs
  • 70g grated Parmesan cheese
  • 1 tsp chopped fresh thyme
  • 1 tbsp butter, melted


Preheat the oven to 170°C.

Bring a large pot of heavily salted water to the boil. Add the pasta shells and cook for no more than 9 minutes – you want them to be undercooked at this stage.

Drain and cool them down by running cold water over them. Drain again, then drizzle with a little bit of oil to stop the shells sticking together. Set aside.

Heat the oil in a large frying pan over a medium heat. Add the spinach and cook for 1 or 2 minutes, just until it has wilted. Remove the pan from the heat and allow the spinach to cool, then squeeze out any moisture and roughly chop it.

Put the chopped spinach in a large bowl with the ricotta, yogurt, Parmesan, garlic, lemon zest, basil and nutmeg and mix to combine. Season to taste with salt and pepper.

Pour half the tomato passata over the bottom of a large baking dish and season it with salt and pepper. Stuff each shell with the ricotta and spinach mixture, then add the shells to the dish on top of the sauce, stuffed side facing up. Once all the shells have been filled and added to the dish, pour over the remaining passata and another pinch of salt and pepper.

Mix together the breadcrumbs, Parmesan and thyme in a small bowl, then pour over the melted butter and toss to combine. Sprinkle this over the top of the pasta, then bake in the preheated oven for 25 to 30 minutes, until the breadcrumbs are golden and the pasta is bubbling.

Bring the dish straight to the table to serve family style.

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