325g conchiglie pasta (shells)
300g frozen spinach, thawed
2 eggs
4 tbsp olive oil
8 tbsp breadcrumbs
1 1/2 (660g) jars tomato basil pasta sauce
1 (250g) packet grated Cheddar cheese
1 (250g) packet grated mozzarella cheese
Preparation method
1. Preheat oven to 180 C / Gas 4.
2. Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 125ml water to the boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture and breadcrumbs.
4. Cover the bottom of a 22x33cm baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with 1/2 of the Cheddar and 1/2 of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
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