Method

1. Preheat the oven to 180C. Line a baking tray with baking paper.

2. In a large frypan, sauté the diced onion with a good drizzle of olive oil. Sweat down until the onion becomes transparent.

3. Add the garlic and stir for 2 minutes.

4. Add the Italian herbs (and chili flakes if using) and stir for another 2 minutes. Add a little water.

5. Add the cherry tomatoes and cook for 10 minutes, stirring occasionally. You may want to add a little more water.

6. Add the canned tomatoes to the pan and stir for 1 minute. Place a lid on slightly ajar and allow to simmer down for 15 – 20 minutes.

7. Stir through the passata sauce, allow to simmer for another 10 – 15 minutes. Turn off the heat and set aside while the pasta and filling are being made.

8. Arrange the pumpkin on the baking tray and drizzle with olive oil. Sean with salt and pepper.

9. Roast for 30 minutes, until the pumpkin has softened. Remove from the oven and allow to cool slightly. Once cooled, place the pumpkin in a bowl and mash with a fork. Set aside.

10. Bring a large pot of water to the boil. Once the water is boiling add the pasta along with a good pinch of sea salt. Cook until it just becomes al dente, you’re after it to still be firm and slightly undercooked. Drain and drizzle over with olive oil to prevent from sticking together.

11. Add the ricotta, parmesan, garlic, pumpkin, spinach and basil to a large bowl and mix well to combine. Season with salt and pepper and mix again.

12. Fill each pasta shell with 1 – 2 tsp of pumpkin mixture until all the shells are filled.
13. Spoon out the tomato sauce into the base of a large ceramic baking dish.

14. Arrange the stuffed pasta shells over the sauce facing upward. Bake in the oven for 25 – 30 minutes or until lightly golden and the pasta is starting to become crispy around the edges.

15. Remove from the oven and sprinkle with a few basil leaves