Method

1. Preheat oven to 180°C. Line a baking dish with baking paper.

2. Sauté the onion in a deep pan with a good drizzle of olive oil. Sweat down until the onion becomes transparent. Add the garlic and cook for another 1 minute.

3. Add the diced fresh tomatoes, canned tomatoes, thyme and oregano to the pan, place a lid on slightly ajar and allow to simmer down for 15-20 minutes.

4. 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.

5. Steam the silverbeet for 5-7 minutes, chop finely.

6. Add the chopped silverbeet into a large mixing bowl with the fresh ricotta, grated mozzarella, grated parmesan, lightly beaten egg and a pinch of sea salt. Mix well until combined.

7. Bring a large pot of water to the boil, add the pasta along with a good pinch of sea salt. Cook until it just becomes al dente. Once cooked, drain and drizzle over with olive oil to prevent them from sticking together.

8. Spoon out the tomato sauce into the base of the lined baking dish.

9. Fill each pasta shell with 1-2 tsp of silverbeet mixture until all the shells are filled.

10. Arrange the stuffed pasta shells over facing upward.

11. Bake in the oven for 40 minutes or until lightly golden and pasta is starting to become crispy around the edges.