I can’t say it, I can’t even try! Chonchiglioni or “shells” to you or me! These are little morsels of heaven, a little fiddly to stuff but worth the small effort that entails. These were supposed to be sausage, spinach & ricotta but my local store was fresh out of ricotta until Monday & considering I live in a small town & the nearest next store to buy ricotta is a 48km round trip I substituted quark instead. Feel free to use ricotta if such niceties are easily available to you (the points may change the quark was 1pp). Serves 4 at 8pp a portion nothing wrong with that! Here’s the skinny:
240g Dried Large Chonchiglioni (Pasta Shells)

6 Low Fat Sausages (1pp a piece my preference is Mallons low fat gluten free)

1/2 an Onion Finely Diced

1 Large Bag Fresh Baby Spinach

85g Quark

1 Clove Garlic Crushed

Fresh Basil Leaves

Salt & Black Pepper 

20g Grated Parmesan Cheese

500g Passata 

1 Tsp Dried Oregano  

Blanch the Conchiglioni (shells) for 7 minutes in boiling salted water. Drain, run under cold water & set aside. Fry the spinach for 2 to 3 minutes until wilted, drain & set aside. Fry your onion for 3 minutes until softened in sprayoil & remove the skin from the sausages & add to the pan. Break the sausages up into small pieces with a wooden spoon while frying for approximately 5 minutes until cooked. Season with salt and pepper and add the garlic for 30 seconds. Place the sausage mix in a bowl. Squeeze any excess water out of the spinach & add to the bowl with the sausage, quark & fresh chopped basil leaves. Meanwhile heat the passata in a saucepan seasoning with the oregano, more basil & some salt & pepper. Pour half the tomato sauce into an ovenproof dish. Spoon 1/2 a teaspoon or so of the sausage & spinach mix into each shell & lay the pasta on top of the tomato sauce. Drizzle the remaining tomato sauce across the top & sprinkle with the parmesan & bake in a preheated oven for approximately 30 minutes until heated through & browning. Serve & Enjoy!