Spinach & ricotta stuffed pasta shells | The Gut Health Doctor

Ingredients

• 1 tbsp extra virgin olive oil
• 2 garlic cloves, grated
• 10 sundried tomato halves, preserved in oil, chopped (approx. 85g)
• 1 tin of chopped tomatoes (400g)
• 20g basil, roughly chopped
• 200g passata
• 250g fresh spinach
• 24 conchiglie shells or 12 cannelloni tubes (about 175g)
• 1 tin of mixed beans, drained and rinsed (400g)
• 120g peas, fresh or frozen
• 250g ricotta
• 150g feta, crumbled
• 20g pine nuts
• 20g Parmesan, grated