Spinach and Ricotta Stuffed Shells (Conchiglioni)

1x 700ml bottle of Passata
3/4 cup chicken stock
400gm ricotta cheese
1/2 cup spinach, cooked and chopped
2 TBSP parmesan cheese
1 egg
Salt and pepper to taste
200gm Pancetta, chopped
Basil leaves
Small tub of Bocconcini
1 cup grated cheese


Mix the Passata and stock together and pour into a casserole baking dish.

Mix the ricotta cheese, spinach, egg, parmesan cheese and some chopped basil together and spoon into large pasta shells (also known as conchiglione).

Place shells on top of sauce, top with cheese and cover with alfoil. Bake for 45-50 mins until the pasta shells are cooked.