Marco Zanier Conchiglioni 6 Colour
Unit Size: 500g
Outer Qty: 12
This beautifully coloured large shell pasta can be used in a number of different ways. It can be stuffed with meat or fish sauces and baked in the oven. It is also great with fresh sauces such as tomato and basil or mozzarella cheese. Stuffed pasta can also be used as a starter or as nibbles.
BAKED CONCHIGLIONI STUFFED WITH MOZZARELLA & FRESH BASIL
- 16 Conchiglioni 6 Colour pasta shells
- 3 tablespoons finely grated parmesan
- mozzarella, sliced
- 1 jar Tomato & Basil sauce or make a sauce from -
- - 4 tablespoons extra virgin olive oil
- - 2 cloves garlic, finely chopped
- - 2 x 400g cans chopped tomatoes
- - a handful of fresh basil leaves
- - freshly ground black pepper
- 150g ricotta cheese
- 1 ball mozzarella, very finely diced
- 2 tablespoons finely grated parmesan
- ground black pepper
- 16 large basil leaves
First make the tomato sauce. Heat the olive oil in a large, heavy-based frying pan, add the garlic and sweat until softened. Add the tomatoes and basil, season with salt and freshly ground pepper and simmer gently for 25 minutes.
While the sauce is simmering, bring a large saucepan of lightly salted water to the boil. Add the pasta shells and cook until al dente. Drain well, making sure the shells are empty of water, and set aside until cool.
Preheat the oven to 200C.
To make the filling - mash the ricotta with a fork in a mixing bowl. Mix in the diced mozzarella and parmesan. Season with salt and freshly ground pepper and mix well.
Shape the ricotta mixture into 16 balls. Wrap each ball in a basil leaf and place a ricotta ball into each of the cooked pasta shells.
Pour a layer of tomato sauce over the bottom on an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce, sprinkle over the remaining parmesan and top with the sliced mozzarella.
Cover with tin foil and bake for 35 minutes. Remove the foil and bake uncovered for 5 minutes.