This is a delicious pasta dish, which is packed with fresh ingredients. It is a little bit tricky but the tastes are great and well worth the effort!

Serves 3-4 portions
1 tablespoon of olive oil
3 cloves of garlic chopped finely
A good glug of red wine
2 cans of chopped tomatoes
A handful of fresh herbs chopped coarsely (Oregano, Parsley, Basil)
250g of large pasta shells
250g of Ricotta cheese
250g of steamed spinach
A generous pinch of sea salt and ground black pepper

Fry the garlic in the olive oil in a large frying pan for 30-40 seconds. Add the chopped tomatoes and and the red wine. Bring to the boil, lower the heat and simmer for 20-30 minutes, or until the sauce has reduced and become thicker. Season with a little sea salt and black pepper and make sure to stir every few minutes. Remove from the heat and set aside.

Bring a large pot of water to the boil and cook the pasta until al dentΓ©.

While the pasta is cooking, mix the ricotta, herbs, steamed spinach, salt and pepper in a mixing bowl until everything is combined. Spread a layer of half the tomato sauce in a medium baking dish.

When the pasta is cooked drain and allow to cool in a colander. Spoon a heaped teaspoon amount of the ricotta mixture into each one of the pasta shells and place in the baking tray. When you have added all the stuffed pasta shells to the baking tray, cover with the remaining tomato sauce.

Sprinkle over a handful of parmesan cheese and place in the oven for 25-30 minutes or until the cheese gets a nice colour.

Serve straight away with a crispy green salad.