Method

• 1.
  Preheat the oven to 180°C. Fry the mince in 1 tbs oil over high heat for 7 minutes or until browned, breaking up any large clumps as you go.
• 2.
  Add the onion, 1 tsp salt and 1 tbs oil and saute for 5 minutes. Add the oregano and half the garlic and cook for 5 minutes.
• 3.
  Add the frozen spinach and saute until thawed. Set aside to cool.
• 4.
  Once cooled, combine the mince mixture with the ricotta and lemon zest. Meanwhile, cook the pasta shells in a pan of salted boiling water until just al dente. Drain.
• 5.
  Place the tomato passata, remaining garlic, oil and salt in an ovenproof frypan or a baking dish, and mix together well.
• 6.
  Stuff each pasta shell with 2 tbs of the mince and ricotta filling. Nestle the shells snugly into the tomato sauce.
• 7.
  Top with the mozzarella and chilli flakes and finish with a good drizzle of oil. Bake in the oven for 15 minutes or until you have a golden, bubbling mess. Serve with rocket salad alongside.