Spinach and Ricotta Stuffed Pasta Shells

Preheat the oven to 190°C/Gas Mark 5 and cook the pasta shells for 2 minutes less than the packet instructions, then drain and set aside.

Mix the ricotta, chopped spinach, beaten egg, half the Parmesan, nutmeg, and plenty of seasoning to make the filling.

Simmer the chopped tomatoes with the garlic, basil, olive oil, and seasoning in a pan for 5 minutes, then pour into a large baking tray.

Carefully fill each pasta shell with the ricotta mixture using a teaspoon, and nestle them into the tomato sauce.

Scatter the mozzarella and remaining Parmesan over the top.

Bake for 30–35 minutes until the sauce is bubbling and the top is golden.