Spinach Stuffed Pasta Shells

Makes 2 large baking dishes
Serves 10-12

750g frozen leaf spinach defrosted and chopped

400g ricotta

1 onion finely chopped

1 chilli finely sliced

Freshly grated nutmeg

2 garlic cloves finely chopped

80g grated parmesan

80g grated provolone picante

Salt and pepper to taste

200g bococcini balls

600ml tomato passata (fresh tomato sauce)

500g large pasta shells – cooked in salted water until tender. drain

Sauté the onion, chilli and garlic in a little olive oil until soft. In a bowl combine the spinach, ricotta, grated cheeses and add the onion mix and season well with salt pepper and fresh nutmeg.

Grease 2 baking dishes and then stuff the pasta shells with spinach filling.  Repeat and place in baking dishes. Drizzle over the tomato sauce and sprinkle over a little extra grated cheese and dot over torn bococcini. Bake in a hot oven until golden on top. Serve hot with a crisp green salad