Ricotta & Spinach Stuffed Pasta | Food By Remi

Ingredients

• 250g conchiglioni (large pasta shells)
• 2 tsp olive oil
• 1 white onion, finely chopped
• 1 tsp black pepper
• Salt, to taste
• 2 tbsp tomato purée
• 100ml white wine
• 250ml passata
• 260g spinach, boiled and roughly chopped
• 250g ricotta cheese
• 175g Parmesan, finely grated
• 2 tsp salt
• Fresh mozzarella, chopped into cubes
• Fresh parsley, roughly chopped, for garnish