16 large pasta shells (e.g. Lumaconi)
2 tablespoons olive oil
100 grams baby spinach or regular spinach
1 onion, finely chopped
300 grams pork and fennel sausages, skins removed
2 cloves garlic, crushed
200 grams ricotta
½ teaspoon grated nutmeg
sea salt and ground pepper
1 x 400 gram tin cherry tomatoes
¼ cup cream
½ cup grated mozzarella
¼ cup cream
Preheat the oven to 180°C.
Cook the pasta shells in a large saucepan of well salted boiling water until al dente. Drain and set aside on a clean tea towel.
Heat 1 tablespoon of oil in a large sauté pan and add the spinach, turning to wilt. Remove and drain on kitchen towels.
Add the remaining oil to the pan and add the onion with a good pinch of salt. Cook until tender.
Add the sausages and break into small pieces with a wooden spoon. Cook until lightly golden then stir in the garlic. Cool.
Combine the ricotta, eggs and nutmeg in a large bowl and season well.
Roughly chop the spinach and add to the bowl along with the cooled sausage and mix well.
To finish: Drain the juice from the tomatoes into a dish, mix the juice with the cream and season.
Pour half the tomato cream mixture into the base of a lightly greased ovenproof baking dish.
Fill each pasta shell with the sausage mixture and place in the dish, nestling them side by side. Dot over the cherry tomatoes and pour over the remaining tomato cream.
Scatter over the mozzarella and drizzle the second measure of cream over the shells.
Bake for 25 minutes or until bubbling and golden. Serve with a crisp salad and warm crusty rolls.