Pesto, Spinach & Ricotta Conchiglioni

Ingredients

250g conchiglioni (large shells) pasta
375g tub smooth ricotta
250g chopped frozen spinach
2/3 cup basil pesto
1 brown onion, finely diced
3 cloves garlic, crushed
400g tin chopped tomato
200g passata
2 tbsp tomato paste
1/4 tsp oregano
1/4 tsp basil (or a few sprigs of fresh basil)
2 bay leaves
1/4 tsp brown or raw sugar
salt & pepper
200g grated cheese

Method

Preheat oven to 180 degrees celsius.
Using a colander or sieve to defrost the spinach, and squeeze out any excess liquid.
In a medium bowl, combine spinach, pesto and ricotta and set aside.
In a large saucepan, 2/3 fill with water and 2 tsp salt and bring to boil.
Add pasta to boiling water and only cook for about 5 mins, to get to half way cooked.
Meanwhile, heat a dash of olive oil in a frypan over low heat and add onion and garlic, cook for about a minute until glossy and fragrant.
Add in oregano, basil and bayleaf and mix further.
Pour in tomato, passata and tomato paste, and rinse the tin with 1/3 cup water and add into mixture.
Allow to cook for 10 minutes, adding in sugar, salt and pepper to taste and cut acidity.
Rinse pasta under cold water to make it easy to handle.
Using a spoon, fill each of the conchiglioni with the ricotta filling and arrange in a baking dish.
Cover filled shells with tomato sauce evenly, top with cheese and bake for 30 minutes or until cheese is melted and golden.
Remove from oven and allow to stand for a few minutes before serving.

Serves 4-6.