Stuffed pasta shells
- Age: 2–3 years (Little cook)
- Texture: Family meal
- Prep: 15 min
- Cook: 30 min
- Makes: 2 adults and 2 children
Ingredients
- 16 large pasta shells
- 200 g ricotta
- a handful spinach, chopped
- 4 tbsp parmesan, grated
- 400 g passata
- 4 tbsp grated mozzarella
Contains: Wheat, Milk
Method
- Cook the shells until soft. Your child mixes the ricotta, spinach and parmesan and spoons it into each shell.
- Lay in a dish on the passata, top with mozzarella, and bake at 190 °C for 20 minutes.
- Cool your child's; salt the adults'.
Safety: Cool before serving. Salt the adults' portions at the table, not in the pan.
Storage: Fridge 2 days.
Tip: Jobs for small hands: spooning the filling. Each shell is a small job with a visible result.
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