- 250 g pasta shells
- 250 g ricotta
- 250 g cottage cheese (or ricotta)
- 100 g pine nuts
- 50 ml cream
- 30 g parmesan
- 1 tsp herbes de provence or oregano
- salt and pepper to taste
What to do:
Bring a large pot of salted water to a boil. Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
Prepare the spinach. Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Place in a large bowl. Boil the water and pour over the spinach. Leave for 1-2 minutes. Drain and squeeze out all the extra water. Chop the spinach.
Mix in the spinach, ricotta, cottage cheese, most pine nuts, herbes de provence, salt and pepper. Fill each cooked pasta shell with the mixture. Arrange the shells in the dish and pour over the cream and sprinkle over grated parmesan and the remaining pine nuts. Heat oven to 200°C. Bake for 20 minutes, until hot and bubbling.