Ingredients for 3-4 people:
250g dried conchiglioni pasta shells (large pasta shells)
200g baby spinach
150g ricotta cheese
A good pinch of nutmeg
1 tbsp of olive oil, plus extra for drizzling
100g Black Forest ham or Parma ham
Parmesan cheese, grated
Whizz the spinach, ricotta, nutmeg and a tablespoon of olive oil in a food processor until roughly combined.
Grind in some black pepper and add the ham. Give another quick whizz to roughly chop together.
Meanwhile cook the pasta according to the packet's instructions in salted boiling water. Mine took around 8 minutes.
When the pasta is ready, drain and then drizzle with some olive oil so the shells don't stick together.
Finally stuff each shell with the filling and serve immediately with a generous drizzle of olive oil and a scattering of Parmesan.
I cannot believe that I hadn't cooked this for 3 1/2 years, it was absolutely delicious, in fact Arabella even finished her plate before me….which never happens. It was quick and easy and a great way to encourage Arabella to eat spinach…..I think she thought it was actually pesto. My only complaint is that it takes a bit of time to scoop the filing into the shells and so it consequently can be a little cold if you don't hurry. Next time I will ask Arabella to help which I am sure she will adore anyway.
I will be cooking this again very soon….I do find Fay's first two cookery books really the best!