Ingredients:
- 1 pkt (500g) Conchiglioni (huge pasta shells)
- 5 bunches of English Spinach
- 500g Fresh Ricotta
- 2 cloves Garlic
- Salt & Pepper to taste
- Sprinkle of nutmeg
- 1½ cups of grated Parmesan Cheese
- 1 cup of shredded Cheddar Cheese
- 1 egg
Sauce
- ¼ cup of Olive Oil
- Salt & Pepper to taste
- 1 teaspoon of mixed herbs
- Fresh Parsley
- Fresh Basil (about 8 leaves)
- ½ Brown Onions
- ¼ Red Capsicums
- 3 cloves Garlic
- 1 tbsp Chicken Stock Powder
- 1 lamb shank
- 3 strips of Belly Pork
- 200g piece of skirt steak
- ¾ bottles Italian Sauce
Method:
Tomato Sauce:
- Place Olive oil in dish and heat on medium.
- Braise meat and season with salt, pepper and mixed herbs.
- Once the meat has browned, add parsley, basil, garlic, onion and capsicum and continue to cook for about 5 – 10 minutes.
- Then add your tomato sauce.
- Season with salt (if needed) and chicken stock.
- Turn up the heat until the sauce starts to bubble and then turn down to low/medium heat.
- Cook for approximately 3 hrs until sauce thickens and stir every 15 – 20 minutes.
- Remove the meat from the sauce and put aside (or you can eat it)
Pasta Shells
- Boil the pasta shells until 3 quarters cooked and once cooked remove and rinse under cold water.
- Wash and steam the spinach, refresh in cold water, squeeze and chop up.
- Mix the spinach, ricotta, crushed garlic, handful of parmesan, salt and one egg in a bowl.
- Fill each pasta shell with the mixture.
- Line a baking dish with some tomato sauce.
- Then line up all the filled pasta shells in the baking dish.
- Pour over the pasta shells tomato sauce on top, sprinkle with some nutmeg and grated parmesan and cheddar cheese.
- Bake in a moderate oven for about 45 mins.
Serves 10 – 12