Stuffed Shell Pasta

Rinse the spinach and place in a saucepan dripping wet. Fall together at low temperature. Squeeze well and chop into small pieces. Place in a suitable bowl and mix with curd cheese, cream cheese, 4 tbsp Parmesan cheese and garlic pressed through. Season with salt, pepper and a pinch of nutmeg. Stir in the olive oil. For the sauce, stir through the milk with light roux and bring to a gentle boil. Bring to a simmer for 2 minutes. Season with salt, pepper and nutmeg. Grease a baking dish and spread half of the sauce evenly on the bottom. Make the pasta in enough salted water as directed, drain and quench until cool. Fill the noodles with the spinach mixture and place them end to end in the dish. Pour the remaining sauce over them. Cut the tomato into cubes and spread evenly over the pasta. Sprinkle the remaining parmesan on top. Bake in the oven heated to 200 °C for 30 min.

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