Baked Pasta Shells Filled With Cheese
This delicious recipe combines tender pasta shells filled with a creamy mixture of ricotta, fresh basil, and gooey mozzarella. The shells are nestled in a rich homemade tomato sauce that simmers to perfection. Each bite is a delightful blend of flavors and textures, making it a satisfying dish that everyone will love. Simply baked until bubbly and golden, this dish is perfect for a cozy dinner at home or a special gathering with loved ones.
— Constant Cookbook
Ingredients
- 16 conchiglioni rigati (large pasta
- 1 quantity of Salsa di Pomodoro (see below)
- 3 tbsp freshly grated parmesan
- 1 ball of mozzarella
- 150g/5oz ricotta
- 1 ball of mozzarella
- 2 tbsp freshly grated parmesan
- 16 large fresh basil
- salt and freshly ground black pepper
- 4 tbsp olive oil
- 2 garlic
- 2 x 400g tins of plum tomatoes
- handful fresh basil
- salt and freshly ground black pepper
Instructions
- Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool.
- To make the filling, mash the ricotta with a fork, stir in the diced mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.
- Make the sauce. Heat the olive oil in a large frying pan, add the garlic and sweat until softened. Then add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes.
- Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce, sprinkle over the parmesan and top with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for five minutes. Serve immediately.
Cook Time
2H
Prep Time
PT30M
Yield
4
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