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Prep: 10 mins

Cook: 40 mins

Serves: 4

Features: Dairyworks 3 Cheese Natural Grated


250g jumbo pasta shells

300g frozen spinach

1/2 Tbsp olive oil

1 brown onion, diced

1 large clove garlic, crushed

200g ricotta

1 1/2 cups Dairyworks 3 Cheese Grated

1/3 cup plain, unsweetened yoghurt

1/8 tsp ground nutmeg

900g tomato and basil pasta sauce


Preheat oven to 200C bake. Bring a large saucepan of water to the boil. Add pasta shells

and boil for 12 minutes, until al dente. Drain and rinse with cold water.

While pasta is cooking, microwave spinach for 3 minutes, until defrosted. Place in a

colander and squeeze excess water out.

Heat oil in a large frying pan on medium. Add spinach, onion and garlic and cook until

onion is soft (about 5 minutes). Remove from heat and stir in ricotta, 1 cup of Dairyworks

3 Cheese Grated, yoghurt and nutmeg. Season well with salt and pepper.

Pour half the pasta sauce into the bottom of a 25cm square baking dish. Stuff spinach

mixture into pasta shells and arrange on top of the sauce. Pour over the rest of the sauce

and sprinkle with remaining Dairyworks 3 Cheese Grated. Bake for 20 minutes, until

bubbling and golden on top.

Serve with your fresh basil and your favourite green salad.


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