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
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.
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.
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.
Finely dice the crackle and set aside
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.
Cover with foil and bake for 20 minutes, remove foil and cook for a further 10 minutes.