Chelsea Pasta

• 1 onion, finely chopped
• 3 garlic cloves
• 12 teaspoon chili powder
• 1 bay leaf
• 12 cup fresh basil
• 1 zucchini, chopped
• 1 red capsicum, chopped
• 8 mushrooms, chopped
• 6 baby squash, chopped
• 425 g tomatoes
• 1 (250 g) packet frozen spinach
• 250 g ricotta cheese
• 12 cup cream
• salt and pepper
• 500 g small shell pasta, cooked
• parmesan cheese, to serve

1. In a large saucepan fry the onion, garlic, bay leaf, basil, chilli, zuccini, capsicum, mushrooms, and squash for 5-10 minutes, until slightly softened.
2. Add in the tomatoes and spinach, cover and let simmer for 40 minutes.
3. Remove from heat and stir in the ricotta, cream, salt and pepper.
4. Add sauce to cooked pasta shells and stir through.
5. Serve topped with parmesan cheese.
6. Bellissimo!

onion, garlic, chili powder, bay leaf, fresh basil, zucchini, red, mushrooms, baby squash, tomatoes, frozen spinach, ricotta cheese, cream, salt, parmesan cheese

Taken from www.food.com/recipe/chelsea-pasta-301569 (may not work)