Stuffed Mushroom, Ricotta & Spinach Pasta with Rich Tomato Sauce

Ingredients

• About 26 medium sized Conchiglioni pasta shells – (do a few extra as sometimes they split)
• 500g mushrooms – diced
• 3 garlic cloves – crushed then diced
• 150g spinach – roughly chopped
• 1.5 tbsp dried oregano
• 1/2 cup white wine
• 2 cups ricotta
• 1 cup parmesan – grated
  
• Salt and pepper

Method

1. Heat a large pot of boiling water, add olive oil and salt. Once boiling add the pasta shells (cook for a couple of minutes less than what it says on the packet) drain the pasta and then on a clean tea towel lay the shells out to dry.
2. While the pasta is cooking, heat a large pan or wok & fry the mushrooms in oil, you will note they absorb the liquid and then some liquid will come out in the pan, cook it until it absorbs again. Then add in the oregano, wine & crushed garlic cook for a few minutes and then add in the spinach, season well and once the spinach has wilted take off the heat (I then transferred it into a colander to drain excess liquid).
3. Heat a large pan that you are going to cook the remaining dish in, add some oil and fry the garlic for a couple of minutes, add the pasta sauce and canned cherry tomatoes & the parsley.
4. Whilst the sauce is bubbling away mix the ricotta & parmesan in a bowl with the mushroom spinach mix, then carefully spoon a heaped teaspoon of mixture inside the shells.
5. If you don’t have a very large pan, transfer some of the sauce into a second pan, once gently bubbling away add the shells into the sauce, put the lid on and cook for a further 8-10 minutes or until nicely heated through.
6. Serve immediately with some parmesan and some fresh parsley to garnish.