Ingredients
Ricotta Filling:
Lumaconi Pasta Shells (36)
500g/17.6oz Ricotta
100/3.5oz Shredded Mozzarella Cheese
1/4 Cup Parmesan Cheese
1/4 Tsp Ground Nutmeg
1 Tsp Dried Parsley
1 Egg
Topping:
100g/3.5oz Shredded Mozzarella Cheese
Parmesan Cheese
Fresh chopped basil for garnish
Tomato Sauce:
2 (400g/14oz) Tins Tomato Juice (Passata)
1 Small Onion, finely chopped
4 Whole Garlic Cloves
1 Tsp Oregano
1 Tsp Sugar
Fresh Basil Spring
Salt and Pepper
Method:
Ricotta Filling –
Cook pasta but not completely. Strain and place on a kitchen towel to cool down completely.
Combine ricotta, egg, herbs, both cheeses and season with pepper in a mixing bowl. Mix everything well and spoon into a piping bag.
Fill each shell and set aside.
Tomato Sauce –
In a little olive oil, fry the onions and whole garlic together until the onions start to soften. Add the tomato juice (passata), oregano, sugar, stem of basil and season with salt and pepper. Simmer for 15 minutes. Turn of heat, discard garlic and basil.
Assemble & Bake –
Preheat oven 190C/375F.
Pour the tomato sauce in a baking dish. Gently place the stuffed shells, filling side up. Top with shredded mozzarella, parmesan cheese and freshly ground pepper.
Bake in oven for 30-45 minutes until bubbling and cheese is melted and golden in colour. Serve with freshly chopped basil on top.
Enjoy! 
