Stuffed Conchiglioni with Tomato Sauce

Instructions

1. Cook the pasta.
2. Finely chop the garlic and onion.
3. Sauté the onion and garlic in a pot with oil.
4. Add tomato paste.
5. Add the tomatoes, salt, pepper, sugar, oregano and nutmeg and cook for 5 minutes.
6. Purée with a stick blender.
7. Wash and grate the carrot.
8. Clean the mushrooms and dice finely.
9. Sauté the carrot and mushrooms in a pan with butter.
10. Dice the feta and and use the feta, ricotta, carrot and mushrooms to fill the shells.
11. Place the pasta in a casserole dish.
12. Pour the tomato sauce over the top.
13. Sprinkle with parmesan.
14. Grill in an oven preheated to 200°C, 390°F or gas 7 for 20-25 minutes.