Cheesy Stuffed Pasta Shell Bake

1: Sauté 1 diced onion, 2 garlic cloves & chilli flakes in olive oil.

2: Add 1 tbsp tomato paste, 1 can chopped tomatoes, 150g lentils & 400ml veg stock.

3: Simmer for 25–30 minutes.

4: Stir in 100g chopped spinach & 50ml cream. Season.

5: Melt 30g butter, whisk in 30g flour, then 500ml milk until thick. Season with salt, pepper & nutmeg.

6: Boil 200g pasta shells.

7: Fill the shells with ragu.

8: Layer in a dish, pour over béchamel, and top with 100g grated cheese.

9: Bake at 180°C for 20–25 minutes.