Step 1

Cook pasta in large saucepan of boiling water, 3 minutes; drain. Cool 10 minutes.

Step 2

Preheat oven to 180°C/160°C fan-forced.

Step 3

Boil, steam or microwave spinach until wilted; drain. Chop spinach finely; squeeze out excess liquid.

Step 4

Combine spinach in large bowl with ricotta and herbs; spoon mixture into pasta shells.

Step 5

Combine sauce and stock in oiled shallow 2-litre (8-cup) ovenproof dish. Place pasta shells in dish; sprinkle with parmesan.

Step 6

Bake, covered, about 50 minutes or until pasta is tender. Bake, uncovered, 10 minutes or until browned lightly. Remove from oven; stand 10 minutes.