Spinach and Ricotta Pasta Shells In a Chunky Veg Sauce

Preheat oven to 220C. To a pot of salted boiling water, add the pasta shells and cook for 8 minutes. The pasta will not be fully cooked at this time. Drain and rinse with cold water to cool the pasta to room temperature making it easier to handle.

Chop zucchini into small 1 cm dice. Peel and chop onion. Slice mushrooms. Peel and mince garlic. Heat a large frying pan over a medium high heat, add a drizzle of olive oil and add the garlic. After 30 seconds add the spinach and cook until wilted. Remove from the pan and set aside to cool.

Tip! You may have to add the spinach a handful at a time, there may be too much to add at once.

In the same pan over a medium high heat, add some more oil and the onion. Saute the onion for 3-4 minutes then add the zucchini and mushrooms. Cook for a further 2-3 minutes then add 1/2 the passata (you will have passata left over, it can be frozen for later use). Simmer the sauce for a further 5 minutes. Add the stock cream and stir through.

Tip! If you're adding protein to this recipe this step is a good place to prepare and properly cook your protein to ensure it's safe to eat.

In a mixing bowl, stir together the spinach, ricotta, 1/2 the parmesan and salt and pepper until thoroughly combined. Stuff each pasta shell with approximately a teaspoon of the spinach and ricotta mixture.

In an oven proof pan or dish, gently nestle the stuffed shells into the sauce and sprinkle with remaining parmesan. Bake until the top begins to brown and the sauce begins to bubble, about 10-15 minutes.

Tip! If your frying pan is not oven proof pour sauce into a shallow baking dish.

Divide stuffed shells and chunky sauce between serving plates and enjoy!

Preheat oven to 220C. To a pot of salted boiling water, add the pasta shells and cook for 8 minutes. The pasta will not be fully cooked at this time. Drain and rinse with cold water to cool the pasta to room temperature making it easier to handle.

Chop zucchini into small 1 cm dice. Peel and chop onion. Slice mushrooms. Peel and mince garlic. Heat a large frying pan over a medium high heat, add a drizzle of olive oil and add the garlic. After 30 seconds add the spinach and cook until wilted. Remove from the pan and set aside to cool.

Tip! You may have to add the spinach a handful at a time, there may be too much to add at once.

In the same pan over a medium high heat, add some more oil and the onion. Saute the onion for 3-4 minutes then add the zucchini and mushrooms. Cook for a further 2-3 minutes then add 1/2 the passata (you will have passata left over, it can be frozen for later use). Simmer the sauce for a further 5 minutes. Add the stock cream and stir through.

Tip! If you're adding protein to this recipe this step is a good place to prepare and properly cook your protein to ensure it's safe to eat.

In a mixing bowl, stir together the spinach, ricotta, 1/2 the parmesan and salt and pepper until thoroughly combined. Stuff each pasta shell with approximately a teaspoon of the spinach and ricotta mixture.

In an oven proof pan or dish, gently nestle the stuffed shells into the sauce and sprinkle with remaining parmesan. Bake until the top begins to brown and the sauce begins to bubble, about 10-15 minutes.

Tip! If your frying pan is not oven proof pour sauce into a shallow baking dish.

Divide stuffed shells and chunky sauce between serving plates and enjoy!