Chard & harissa stuffed pasta

The smoky flavours of the north African paste complement the earthy taste of greens in this warming dish. SERVES 4

200g pasta shells

200g chard (leaves only), steamed and chopped

400g ricotta cheese

2 tbsp harissa

2 garlic cloves, crushed

200g mozzarella cheese 250ml homemade or shop-bought tomato pasta sauce

METHOD

1 Parboil the pasta shells, draining them just before they are al dente, then set aside to cool.

2 In a bowl, mix the chard, ricotta, harissa and garlic until well combined. Season with salt and pepper.

3 Place the mixture in a piping bag and fill the shells. Filling shells with a teaspoon will also work.

4 Heat oven to 200°C. Spoon the pasta sauce into the base of an oven-proof dish, then lay the stuffed shells on top. Cover with foil and bake for 20 mins.

5 Remove the foil, tear the mozzarella cheese into pieces and sprinkle over the pasta, then bake for another 10-15 mins, until the cheese has melted and formed a golden crust.

6 Remove from the oven. Rest for 10 mins then serve with a rocket salad.