Pasta Shells stuffed with Spinach & tomato sauce (serves 4)

1 bag Conchiglioni (giant pasta shells)

Filling
1 Onion
1 tablespoons Olive oil
1 Clove Garlic
225-250g fresh baby Spinach
225g pot of Ricotta cheese
pinch of grated Nutmeg

Tomato sauce
1 onion & 1 Leek
1 clove of Garlic
2-3 teaspoons of Tomato puree
1 can of chopped tomatoes
small handful of chopped basil
salt & pepper and a pinch of sugar
3 Tomatoes, skinned and chopped
Parmesan cheese

Method
1. Fill a large pan with water and bring to the boil.
2. Add a little oil, salt then add the pasta. Stir and return the pan to the boil. Cook the Pasta according to the packets instructions or until 'al dente' (soft but with a little bite!)
3. Chop the onion finely, heat the oil in the pan, saute till transparent, add white of the leek & garlic. Cook this mixture till it is softened.
4. Add the tomatoes and puree. Simmer for approx 5 minutes, season to taste with salt & pepper, sugar, basil & fresh chopped tomatoes. Cook for 2/3 minutes then reserve.
5. For the filling, saute an onion finely chopped in a small pan till soft, add the garlic. Cook for a minute or two more then transfer to a mixing bowl.
6. Wash the Spinach well in a colander, shake well and cook in a large hot pan with a little oil until the spinach is just wilted. Place in a colander & drain. Squeeze out as much liquid as possible then add to the onions in the bowl.
7. Add the ricotta cheese to the bowl, season well with salt & pepper and the nutmeg and mix all the ingredients together.
8. Meanwhile drain the cooked pasta and cool.
9. Pour the tomato sauce into an oven proof dish.
10. Fill the pasta shells with the Spinach, Onion & Ricotta mixture and place on top of the tomato sauce.
11. Grate Parmesan cheese all over the dish, Place in a pre heated oven 200°C 400°F Gas 6 for 15 minutes or until the dish is piping hot and serve.