Baked stuffed pasta shells
Served with a tomato and chilli sauce
300g baby spinach, cooked
1. Preheat oven to 180°C. Squeeze excess water out of spinach and chop. In a bowl, mix together cream cheese, Parmesan, spinach, nutmeg and egg. Season well.
2. Spoon the mixture into the cooked pasta shells and set aside.
3. Heat a pot over a medium heat, add olive oil, onion and garlic, and sauté until golden. Add cherry tomatoes, balsamic vinegar, sugar, bay leaves and chilli. Season and simmer for 10 minutes.
4. Pour sauce into the base of a baking dish. Top with pasta shells and sprinkle with extra Parmesan. Bake for 30 minutes. Serve hot.