Ricotta And Spinach Stuffed Pasta Shells - cooking recipe

Ingredients

32 large pasta shells (conchiglioni in Italian)
500 g spinach
250 g low-fat ricotta cheese
500 g low fat cottage cheese
600 ml bottled pasta sauce
250 ml vegetable stock
1 tablespoon finely grated parmesan cheese

Preparation

Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
Cool slightly.
Preheat oven to moderate.
Boil, steam or microwave spinach until just wilted; drain.
Chop spinach finely, squeeze out excess liquid.
Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
Place pasta shells in dish; sprinkle with parmesan.
Bake, covered, in moderate oven about 1 hour or until pasta is tender.