Italian Pork, Spinach and Ricotta Stuffed Shells

topped with Crispy Crackle Crumbs

PrepTime 10 Mins
Serves 4
Cook Time 50 Mins
Ingredients

1 x Riverview Farms Hot Roast Pork with Crackle

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. 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. 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. 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. 4

    Finely dice the crackle and set aside

  5. 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. 6

    Cover with foil and bake for 20 minutes, remove foil and cook for a further 10 minutes.

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