• Bring a large pan of salted water to the boil and add the pasta shells. Cook for 10 minutes, then drain. Run the pasta shells under the cold tap - to help prevent them from sticking to each other.

Prepare the silverbeet / chard

• Prepare the silverbeet (chard): Remove the stalks from the leaves. Chop the stalks into 1 cm thick pieces. Chop the leaves into 4-5 pieces depending on size of leaves.
• Bring a small pan of water to the boil and add the silverbeet stalks. Boil for 3 minutes then add the silverbeet leaves and cook for another 2 minutes. Drain then refresh under the cold tap to stop them from cooking. When cool enough to handle, squeeze out as much liquid as you can. Roughly chop.

Make The Tomato Sauce

• Cook the onion in the olive oil in a medium saucepan over a medium heat for 5-7 minutes until soft. Add the garlic and cook for 30 seconds, then add the tomato puree and cook for 30 seconds.
• Pour in the crushed tomatoes and water, and add the bay leaf, basil stalks, oregano and season with salt and black pepper. Simmer for 20-25 minutes, uncovered, until the sauce has thickened slightly.
• Preheat the oven to 180℃ fan / 200℃ / 400℉.

Mix The Ricotta Filling

• Mix the ricotta, grated parmesan, egg, nutmeg and garlic with the chopped silverbeet. Season with salt and pepper.

Assemble The Dish

• Using a teaspoon or a piping bag, fill the shells with the ricotta and silverbeet mixture.
• Pour ⅔ of the tomato sauce into the bottom of a 23 x 33 cm / 9 x 13" baking dish.
• Carefully sit the stuffed pasta shells into the sauce. Spoon over the remaining sauce then sprinkle with grated parmesan cheese. Cover with tin foil.
• Place into the oven and bake for 25 minutes. Remove the foil and return the pasta to the oven for another 10-15 minutes until bubbling and golden.
• Leave to stand for 5 minutes before serving.
• Store any leftovers, covered, in the fridge for up to 3 days. Best reheated in the microwave.