Spinach, pine nut and ricotta stuffed courgette bake

1 Using a teaspoon, scoop centre flesh from the courgettes, leaving a small border of flesh. Finely chop scooped flesh. Set courgette shells aside.

2 Preheat oven to 180°C. Spray a large non-stick frying pan with olive oil and set over a medium heat. Add courgette flesh, spring onions and garlic and cook for 2-3 minutes. Stir in the spinach, toss until wilted. Remove pan from heat and transfer mixture to a bowl. Allow to cool.

3 Into the courgette bowl, add ricotta and pine nuts. Season with pepper. Mix to combine. Spoon ricotta mixture into courgette shells.

4 Into a large, 8-cup capacity baking dish, pour the tomato passata. Arrange stuffed courgettes on passata and spray with oil. Bake for 30-35 minutes, or until courgette is just tender and sauce is bubbling. Serve with crusty sourdough and dressed salad leaves.