Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Stuffed pasta shells  (recipe courtesy The Food Fix)

UTTERLY BASIC VERSION

150 g (5½ oz) large shell pasta (conchiglioni rigati)

Butter for greasing

100 g (3½ oz) Grana Padano cheese

350 g (12 oz) ricotta cheese

1 large egg

2 cups (500 ml) tomato passata  (puréed tomatoes)

EXTRAS FOR THE MOST EXCELLENT VERSION

1 cup (45 g) baby spinach, very finely chopped

2-3 whispers of freshly grated nutmeg

Pepper, to taste

Bring a large saucepan or pasta pot of well-salted water to the boil and preheat the oven to 180°C (350°F).

Cook the pasta for about half of the time recommended in the packet directions.

Meanwhile, grease your chosen baking dish with butter.

Combine half the Grana Padano cheese with the ricotta cheese and egg and mix well. The mixture should be cheesy and creamy. If making the luxe version, add the extra ingredients now.

When the pasta is cooked, drain well. Pour half of the tomato passata into the baking dish. Fill one pasta shell at a time with the cheesy mixture.

It might be easier to scrape the filling into the pasta shell by dragging it along the side of the mixing bowl. Either that or use a teaspoon. Cram all the filled shells into the baking dish, then top with the remaining tomato passata and scatter the remaining Grana Padano cheese over.

Bake for 20 minutes, then switch the oven to the hot grill setting and cook the top of the dish for another 5 minutes.

I like to serve this dish with a garnish of fresh basil leaves and lots of crusty bread to dip into that molten red, cheesy sauce.

Download this podcast here