Heat ½ the oil in a large, deep frying pan over medium-high heat. Add onion, bacon and capsicum. Cook, stirring occasionally, for 5 minutes or until onion has softened and bacon is golden. Add zucchini and carrot. Cook, stirring, for 5 to 6 minutes or until vegetables are tender. Add oregano and garlic. Cook for 1 minute or until fragrant. Transfer to a heatproof bowl.

Heat remaining oil in pan. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 5 to 6 minutes or until browned. Return vegetable mixture to pan. Stir to combine. Add passata and ½ cup water. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until bolognese thickens. Stir in ½ the basil.

Meanwhile, cook pasta following packet directions. Using a slotted spoon, transfer to a colander. Rinse under cold water. Drain well. Transfer to a bowl. Add spinach to boiling water. Cook for 2 minutes or until just wilted. Drain. Refresh under cold water. Drain well. Roughly chop.

Preheat oven to 220C/200C fan-forced. Spoon bolognese into a 4cm-deep, 21cm x 28cm (10-cup-capacity) roasting pan.

Combine ricotta, spinach, remaining basil and ½ the parmesan in a bowl. Season well with salt and pepper. Spoon mixture into pasta shells. Place pasta shells on top of bolognese, filling-side up, pushing into bolognese to secure. Arrange tomato around shells in pan. Sprinkle with remaining parmesan and mozzarella.

Bake for 20 to 25 minutes or until cheese is melted and golden. Stand for 5 minutes. Sprinkle with extra basil leaves. Serve with bread and salad leaves.