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30 ml olive oil
2 cloves garlic, crushed
200 g spinach, shredded
2 x 250 g tubs LANCEWOOD® Full Cream Chunky Cottage Cheese
500 ml LANCEWOOD® White Cheddar, finely grated
30 ml basil, chopped
1 ml nutmeg
Salt & freshly ground black pepper to taste
375 ml Napolitana tomato sauce
20 large pasta shells, cooked according to the instructions on the packet
Preheat the oven to 180°C. Using a frying pan, heat the oil and fry the garlic briefly until transparent taking care not to brown it.
Add the spinach and stir until wilted and the liquid evaporates. Remove from the heat and cool slightly.
Add the cottage cheese and two thirds of the cheese. Add the basil, nutmeg and seasoning to taste.
Pour the Napolitana sauce into an ovenproof dish. Stuff the cooked pasta shells with the cottage cheese mixture and arrange in the sauce to fit snugly.
Sprinkle with the remaining cheese and bake for 25 – 30 minutes until golden and bubbling.
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