250g ricotta (just over a cup, but feel free to play around with ratios to your liking)
2 cloves garlic, crushed
1 cup tasty cheese, grated
1 teaspoon dried basil or about 1/4 cup fresh
1 can diced tomatoes (440g)
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 splash red wine
1 pinch sugar
1/2 teaspoon salt
Preheat oven to 200C/350F.
Bring a large pot full of salted water to a boil. Add the dry pasta shells and cook for about 5-6 minutes. Drain.
In a small saucepan, add all the sauce ingredients and simmer on low - the diced tomatoes, tomato paste, basil, oregano, sugar, salt, wine.
In a large bowl, add together the greens, ricotta, garlic, tasty cheese, basil, and season with salt and pepper. Feel free to wilt the stronger greens first if you like - kale and silverbeet, for example, in a pot with a little water.
In a large baking dish, spread out your warmed sauce ingredients (test for seasoning first!).
Place all the shells in one layer on top of the sauce - it's ok to crowd them in, go on! It's a party, after all.
Place spoonfuls of the ricotta mixture into each of the shells. If it looks a bit stingy, add a bit more ricotta to each, but you'll be surprised how much they hold.
Bake just until everything is hot and sauce is starting to bubble.