Ingredients:

250 g jumbo pasta shells

2 tbsp olive oil

1 garlic clove, finely chopped

700 g jar Italian tomato passata sauce

350 g Perfect Italiano Original Ricotta

1/4 cup Perfect Italiano Parmesan, grated

1/4 tsp nutmeg

4 bacon rashers, chopped

300 g butternut pumpkin, peeled and chopped into small cubes

1 bunch spinach, washed and finely chopped

1/3 packet of Perfect Italiano Perfect Bakes

Directions:

1. 1. Preheat the oven to 200.
2. 2. Place the pumpkin on a medium sized baking tray and toss in 1 tbsp of the olive oil. Season with salt and pepper. Place the tray into the oven and roast for 20-30 minutes or until just cooked through. Set aside to cool. Meanwhile, cook the pasta shells in a large saucepan of boiling water until just tender, following the packet directions.
3. 3. Drain shells and set aside. In a large frying pan, heat 1 tbsp of olive oil over a medium heat. Add the bacon and fry for 3-4 minutes or until the bacon starts to turn golden brown. Add the garlic and fry for a further 1 minute. Add the nutmeg and spinach and continue to cook for 3-4 minutes.
4. 4. Transfer into a bowl and leave to cool. Once the spinach, bacon and pumpkin are cool,
5. mix the ingredients together along with the Perfect Italiano Ricotta and Perfect Italiano Parmesan. Season with salt and pepper. Mix well and then spoon the mixture evenly into the pasta shells. In a medium sized baking dish, layer the stuffed shells on half of the tomato passata, and spoon the remainder of the passata around the shells. Drizzle with remaining olive oil and sprinkle over the Perfect Italiano Perfect Bakes cheese. Bake for 20-25 minutes or until the cheese is melted golden brown. Remove from the oven and allow to rest for a few minutes before serving.

Bon Appetit!