1. Pre-heat your oven to 180°C
2.In a bowl mix together the mushroom mince, ricotta, parsley and seasoning
3. Add the tomato passata and stock to an oven-proof dish and season with salt and pepper to taste
4. Stuff the cooked pasta shells with the mushroom mince and ricotta
5. Place the stuffed shells on top of the passata sauce in the oven proof dish
6. Cover with foil and bake for 40-50 minutes
7. Bake uncovered for a further 15 minutes until golden in colour
8. Sprinkle with additional fresh parsley

To Serve:
Serve with a fresh salad and crusty fresh bread