Ingredients
Ricotta and spinach stuffing
- 1 tub of full-fat good quality ricotta
- 150g cheddar cheese
- 200g spinach
- 100g Parmesan
- Pinch of nutmeg
- Bunch of wild garlic
- Salt and pepper
Tomato sauce
- 3 shallots
- 2 garlic cloves
- 1 red chilli
- 1 tbsp tomato paste
- 300g cherry tomatoes
- 500g chopped tomatoes
- Small bunch of basil
Pasta bake
- 1 pack good quality jumbo pasta shells
- 150g grated Mozzerella
Method
Ricotta and spinach stuffing
- Chop spinach roughly
- Mix all ingredients in a bowl. Set aside.
Tomato sauce
- Place onion and garlic and chillies into a saucepan with olive oil. Add tomato paste, cook out for a few mins. Add chopped fresh tomatoes and cooking juices out a little.
- Add chopped tomato, and basil. Cook for about 1 hour on a very low heat. Blend until smooth.
Pasta bake
- Stuff the raw uncooked shells with a knife.
- Pour the hot sauce into a baking dish, and place the stuffed shells on top of the sauce, try to 3/4 the shells as the sauce will cook the pasta.
- Cover with tin foil and cook 165 degrees for 1 hour- until shells are soft or al dente.
- Take off the foil and cover with Mozzerella cheese and cooking juices for a further ten minutes. Wild garlic butter. Bunch of wild garlic 300g soft butter.
Serve with a slice of wild garlic bread
- Chop the wild garlic nice and fine.
- Mix into the soft butter & spread on crusty bread
- Put in oven at 180 degrees for 5/6 minutes.
