The perfect Valentine’s dinner ❤️ Ingredients: - left over lamb ragu - 400g passata (tomato puree) - 1 small brown onion, diced - 2 cloves garlic, minced - 2 tbsp olive oil - 250g giant shells (conchiglioni) - 150g low moisture mozzarella 1. Preheat oven to 180°C 2. Sweat off onion in olive oil over medium heat with a pinch of salt to draw out moisture and season 3. Once onions are soft add in garlic and stir fir 30-60 seconds or until garlic is fragrant 4. Add in passata, stirring to combine. Bring to a simmer, cover with a lid and reduce by 50%. This should take about 15-20 minutes. Season with salt to taste, if too acidic add a small amount of sugar 5. Bring a large pot of water to a boil and generously season with salt. Add in pasta shells and cook until al dente (-2 minutes from cooking time on package) 6. Once cooked strain pasta through a colander and rinse thoroughly with cold water to stop the cooking process 7. In an oven safe dish spoon a thin layer of the tomato...