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21 December 2012,01:56 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Cook the pasta in a large saucepan ful of boiling salted water for 8-10 minutes or until tender.
  • Meanwhile, wash the fresh spinach in several changes of water and roughly chop.
  • Cook with just the water clinging to the leaves for 3-4 minutes or until just wilted. If using frozen spinach, cook for about 10 minutes or until thawed. Drain the spinach and finely chop.
  • Mix the spinach with the garlic and cheese and season generously with nutmeg and salt and pepper. Leave to cool.
  • Drain the pasta and rinse with cold water, then drain again.
  • When the spinach mixture is cold, use to stuff the shells. Arrange on two plates.
  • Mix the yogurt, tomato puree and lemon rind and juice together and season with salt and pepper to taste.
  • Pour over the stuffed shells.
  • Cover and chill until ready to serve.


  • 20 large pasta shells
  • 750 grams fresh spinach, trimmed
  • 4 garlic cloves, skinned and crushed
  • 200 grams low-fat soft cheese
  • Freshly grated nutmeg
  • Salt and pepper
  • 300 grams natural yogurt
  • 30 ml tomato puree
  • Finely grated rind and juice of 1 lemon

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