Ingredients
Pasta
- 12 jumbo pasta shells, cooked to just under al dente
Filling
- 300g ricotta
- 200g feta
- 100g blanched spinach, finely chopped
- 2 tsp finely chopped oregano
- 2 tsp finely chopped thyme
- 1 tsp chilli flakes
- Black pepper to taste
Sauce
- 1 tbsp olive oil
- 1 brown onion, diced
- 1 red chilli, finely chopped
- 2 cloves garlic, crushed
- 2 tsp finely chopped oregano
- 2 tsp finely chopped thyme
- 1 x 400g tin crushed tomatoes (good quality)
- 150ml Pinot Grigio (or other dry white wine)
- 1 tsp stock powder
- Salt and pepper to season
Method
Method
1. Prepare the shells
Preheat the oven to 180°C. Cook the pasta shells according to packet directions, but slightly under al dente so they hold their shape. Drain and set aside to cool.
2. Make the filling
Combine all filling ingredients in a bowl and mix until fully incorporated.
3. Make the sauce
Heat the olive oil in a medium frying pan over medium heat. Sauté the onion until translucent. Add the garlic and chilli and cook for 1 minute, ensuring the garlic doesn’t burn. Add the herbs and stir through.
Add the wine and bring to a boil. Stir in the tomatoes, stock powder, salt and pepper. Reduce to low and simmer for at least 15 minutes to develop flavour.
4. Assemble and bake
Spoon the sauce into the base of an ovenproof dish. Stuff each shell with about 2 heaped tablespoons of filling and arrange them nestling into the sauce.
Cover with foil and bake for 25–30 minutes, until the sauce is bubbling and the pasta is cooked through.
5. To serve
Remove from oven and garnish with grated parmesan cheese, toasted pine nuts and freshly chopped basil.
