Instructions
For the tomato sauce:
- Spray a frying pan over a medium-high heat with cooking oil spray, add the onion and fry for a couple of minutes until softened.
- Add the garlic, passata, stock and pinch of mixed herbs, bring to a boil, reduce heat to medium low and simmer for about 15-20mins, until it reduces down.
- Allow to cool slightly and then add to a blender and blend until smooth, set aside.
For the stuffed pasta shells:
- Preheat oven to 180c/350f (gas mark 4)
- Spray a frying pan over a medium-high heat with cooking oil spray.
- Add the onion and garlic, season with salt and black pepper and fry for a few minutes until softened.
- Reduce heat and add the spinach and stir until wilted.
- Stir in the ricotta until all combined.
- Remove from heat and quickly stir in the egg to avoid it scrambling.
- Set the mixture aside.
- Add the jumbo pasta shells to a saucepan of boiling hot water and simmer until al dente (approx 8-10 mins)
- Drain and allow to cool slightly.
- Spread the tomato sauce across the bottom of a shallow casserole dish or oven proof dish.
- Fill the pasta shells with the ricotta and spinach mixture and arrange in the dish on top of the tomato sauce.
- Sprinkle on top with the parmesan cheese.
- Place in the oven covered and bake for 20 mins, then remove cover (or lid) and bake for an additional 10 minutes. If you prefer a more golden topping, you can finish off under the grill for a couple of minutes.
- Serve and enjoy!!
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