- Step 1
Cook the pasta in a large pan of boiling water according to packet directions until al dente. Drain well.
- Step 2
Meanwhile, preheat oven to 200C. Heat the oil in a large, non-stick frying pan. Add the onion and cook, stirring 1-2 minutes until softened. Add the chicken mince, cook stirring 3-4 minutes, breaking up any lumps with a wooden spoon. Add the garlic, cook 1 minute.
- Step 3
Pour in the stock and passata sauce. Bring mixture to the boil, reduce heat and simmer, uncovered for 10-15 minutes or until sauce is reduced and thickened. Add zucchini and asparagus, cook 2 minutes. Remove from heat. Stir in spinach and basil. Season with pepper.
- Step 4
Spread the pasta shells into the base of a 6 cm deep, 18 x 29 cm base (6 x 22 x32 cm top) baking dish. Spoon the chicken mixture over the pasta. Combine the ricotta with half the cheese. Carefully spread over the top, almost to the edges. Scatter over the remaining cheese. Bake for 15-20 minutes or until golden on top. Serve.
Tip: This is a great 'do ahead' meal, which also freezes well. A must when time is limited! For a crunchy topping, add 2 tablespoons of multigrain bread crumbs to the remaining cheese and scatter over the top before baking.