Baked pasta shells with cheese and spinach are like little magic on the plate, where the delicate, soft texture of the pasta blends perfectly with the rich, creamy cheese, spicy spinach.
For a round dish with a diameter of 28 cm:
Filling:
For coating the dish: 50 g of Zdenka butter (softened)
Cook the pasta according to the instructions on the package, drain it and let it cool. Prepare the filling by adding spinach, grated Zdenka Sport Cheese, egg, salt and pepper to the cheese spread, then mix briefly with a mixer to combine. Transfer the filling to a pastry bag to make it easier to fill the pasta shells. Then coat the bowl with Zdenka butter. Immediately spread cherry tomatoes on the bottom, and add basil, thyme, pepper and a teaspoon of salt and sugar.
Mix gently. Fill each pasta shell with the filling, and then arrange in a dish on a tomato base. You stack so that the filling is up, and you stack from the outer edge to the inner.
Cover the shells with aluminum foil and bake for 30 minutes at 200 degrees. After 30 minutes, remove the foil, sprinkle another 50g of Zdenka sport grated cheese on top and bake for another 30 minutes.
Serve warm.
