Spinach and Ricotta Stuffed Pasta Shells

Preheat the oven to 180°C.

In a saucepan heat the olive oil and gently sauté the garlic and chilli. Add the tomatoes, tomato puree, salt and sugar. Reduce to a thick sauce (this usually takes around 15-20 minutes. Cover the bottom of a wide baking dish with the sauce.

Mix together all the ingredients for the stuffing and with a small spoon or a piping bag, stuff the pasta with the filling. Lay the shells on top of the tomato sauce and top with the cream cheese sauce and torn mozzarella.

Drizzle with a little olive oil and bake until golden brown on top.