Stuffed conchiglione

This delicious Italian-inspired dish is ideal for a dinner party.

30/40 conchiglie (pasta shells)

100g sundried tomatoes, chopped

50g spinach, roughly chopped

100g prosciutto ham, chopped

250g ricotta

500ml tomato passata

50g pine nuts, lightly roasted and chopped

100g shredded mozzarella

50g grated parmesan

Cayenne pepper to taste

Pepper to taste

In a large saucepan of salted boiling water, cook the pasta for 7 to 8 minutes. Drain and rinse the pasta under cold water to stop the cooking process.
Meanwhile, mix the sundried tomato, ham, roasted pine nuts, spinach and ricotta. Combine well. Season with pepper and cayenne pepper and a pinch of salt.
Preheat the oven to 180°C/350°F/Gas 4. In a large rectangular baking dish, spread a healthy layer of tomato passata. Stuff the conchiglione with the ricotta mix and arrange on the baking dish. Scatter with mozzarella and parmesan and bake for 15 minutes. Serve with fresh rocket.

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