1

To make the tomato sauce, put the onion, garlic, tomato purée and 50ml water into a food processor and blitz to a paste. Mist a large nonstick pan with cooking spray and cook the paste over a medium-low heat for 5 minutes. Pour in the passata, then quarter-fill the bottle with water and add this to the pan, too. Stir in the red wine vinegar, agave syrup and dried oregano, then season and bring to the boil. Reduce the heat and simmer for 20 minutes, until thickened and reduced.

2

Cook the shells in a very large pan of boiling water for 10 minutes, or until al dente. Drain well and set aside to cool slightly.

3

Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a large rectangular baking dish with cooking spray.

4

Meanwhile, combine the ricotta, cottage cheese, egg, garlic, parsley and oregano in a bowl, then season and set aside.

5

Spread one third of the tomato sauce over the base of the prepared baking dish, then arrange the shells on top. Fill each shell with the ricotta mixture, then spoon over the remaining sauce. Scatter over the grated cheese and bake for 20 minutes, or until the sauce is bubbling and the cheese has melted.