Spinach and ricotta stuffed pasta shells

Serves: 4

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• For the tomato sauce
• ½tbsp olive oil
• ½ small chopped onion
• ½ grated carrot
• ½ chopped celery stick
• ½ crushed garlic clove
• ¼tbsp tomato purée
• 1 400g can plum tomatoes
• 1  bay leaf
• ¼tsp oregano
• 1tsp caster sugar
• 3tbsp chopped fresh basil
• 450g (1lb) fresh spinach
• 125g (4oz) ricotta
• 1 medium egg
• a pinch of freshly grated nutmeg
• the zest of ½ lemon
• 25g (1oz) grated parmesan
• 225g (8oz) conchiglione shells
• 25g (1oz) grated parmesan
• 25g (1oz) pinenuts

Method

1. To make the tomato sauce: Heat oil in a pan. Add onion, carrot and celery stick, then fry gently for 20min until softened. Add garlic clove and purée and fry for 1min. Stir in plum tomatoes. Add bay leaf, oregano and sugar. Simmer for 30min until thickened. Stir 3tbsp chopped fresh basil into the sauce, check seasoning.
2. Put spinach in a large pan. Cover and cook over a low to medium heat for 2-3min until wilted. Drain and squeeze out excess liquid. Chop finely. Put into a large bowl with ricotta and beat with the egg. Stir in the nutmeg, the zest and the parmesan. Season. Preheat the oven to 200ºC (180ºC fan) mark 6. Meanwhile, cook the pasta shells according to the packet instructions for oven-baked dishes. Drain well. Spread the tomato sauce in the bottom of an 18cm x 23cm (7in x 9in) ovenproof dish. Fill shells with spinach mixture and arrange on top of the sauce. Sprinkle with parmesan and pinenuts. Cook in the oven for 20-25min until golden.

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