Conchiglioni stuffed with chicken, ricotta, spinach, and pine nuts in tomato sauce

Cook the minced chicken over medium heat.

Pour a splash of olive oil into a saucepan. Add the pressed garlic and let it brown.

Add the passata and turn the heat down.

Let the sauce simmer and add the sugar and the spices.

Transfer the chicken to a bowl.

Add the ricotta and mix.

Heat a pot of salted water and cook the pasta.

Sauté the spinach in the pan used for the chicken and add it to the bowl.

Add the pine nuts, salt, and pepper and mix well.

Put the filling into the pasta.

Cover the bottom of the plates with the tomato sauce.

Arrange the pasta in a star shape on the tomato sauce and grate a little Parmesan cheese over it. Add some halved cherry tomatoes.