|A great prepare in advance dish|
300g pasta shells, conchiglione
4 cubes of frozen spinach, thawed and squeezed to get rid of excess moisture
2 eggs, beaten
100g grated Parmesan cheese
200g cream cheese
One cup of passata di pomodoro
Salt and pepper
Cook the pasta shells according to the packet and drain in a colander.
In a large bowl mix together thoroughly the drained spinach, beaten eggs, Parmesan, cream cheese and season to taste with nutmeg, salt and pepper.
When the pasta shells are cool enough to handle arrange them with the hollow side up in a well buttered oven- proof dish. Fill them with the spinach mixture , spreading it over in a layer. Spoon over the tomato passata and cover with grated cheese and dot with butter. Bake in the oven at 180 until golden , about 25 minutes.