⏱ 20 min prep | 35 min cook | 4 servings | Medium
Ingredients:
- 20 large pasta shells (conchiglioni)
- 400g ricotta cheese
- 200g fresh spinach, wilted and chopped
- 100g parmesan, grated
- 2 eggs
- 500ml tomato passata
- 150g mozzarella, torn
- 2 garlic cloves, salt, pepper, nutmeg, fresh basil
