300g butternut pumpkin, peeled and chopped into small cubes
1 bunch spinach, washed and finely chopped
150g Perfect Italiano Perfect Bakes
Method
Preheat the oven to 200°C
Place the pumpkin on a medium sized baking tray and toss in 1 tbsp of the olive oil. Season with salt and pepper
Place the tray into the oven and roast for 20-30 minutes or until just cooked through. Set aside to cool
Meanwhile, cook the pasta shells in a large saucepan of boiling water until just tender, following the packet directions. Drain shells and set aside
In a large frying pan, heat 1 tbsp of olive oil over a medium heat. Add the bacon and fry for 3-4 minutes or until the bacon starts to turn golden brown
Add the garlic and fry for a further 1 minute. Add the nutmeg and spinach and continue to cook for 3-4 minutes. Transfer into a bowl and leave to cool
Once the spinach, bacon and pumpkin are cool, mix the ingredients together along with the Perfect Italiano Ricotta and Perfect Italiano Parmesan
Season with salt and pepper. Mix well and then spoon the mixture evenly into the pasta shells
In a medium sized baking dish, layer the stuffed shells on half of the tomato passata, and spoon the remainder of the passata around the shells
Drizzle with remaining olive oil and sprinkle over the Perfect Italiano Perfect Bakes cheese
Bake for 20-25 minutes or until the cheese is melted golden brown
Remove from the oven and allow to rest for a few minutes before serving
Tips & Hints
Add some lemon zest and chopped parsley to the ricotta mixture before stuffing the pasta shells for added freshness and colour