1 x Riverview Farms Pork Roast
500g x large pasta shells
1/2 x bottle passata with Italian herbs
2 tablespoons x olive oil
1 x onion, finely diced
4 x cloves garlic, crushed
1 x tablespoons dried Italian herbs
1 cup x fresh Spinach, finely chopped
375g x ricotta
1 cup x grated mozzarella
1/3 cup x freshly grated parmesan
1 x egg
Salt and pepper to season
- 1
Preheat oven to 180 degrees C
In a small saucepan heat olive oil over low heat. Cook onion and garlic until soft. Add the passata and bring to a simmer for 15 minutes. Remove from heat. - 2
In a large saucepan of boiling water cook the pasta shells for 10-12 minutes. The pasta shells should still be firm, drain and allow them to cook slightly.
- 3
While the sauce and pasta is cooking, prepare the filling.
Take the pork and remove the crackle. Finely dice the pork and place it in a bowl. Add the Ricotta, Spinach, remaining garlic, mozzarella, parmesan and egg. Season with salt and pepper and combine together well. - 4
Finely dice the crackle and set aside
- 5
In a large casserole dish place the tomato sugo. Using a spoon fill each pasta shell with some of the pork, spinach and ricotta mixture. Place on top op the sugo. Repeat the process until all shells are stuffed. Sprinkle a little mozzarella and top with the crackle.
- 6
Cover with foil and bake for 20 minutes, remove foil and cook for a further 10 minutes.
