Baked Conchiglioni stuffed with Mozzarella and Fresh Basil
Ingredients:
16 Conchiglioni 6 colori – (16 of our large six colour pasta shells)
3 tbsp finely grated parmesan
mozzarella, sliced
For the tomato sauce:
One jar of our Napoli pasta sauce
or:
4 tbsp olive oil
2 cloves garlic, finely chopped
800g canned chopped tomatoes (2 x standard cans)
handful of fresh basil leaves
freshly grated black pepper
For the filling:
150g ricotta cheese
1 ball mozzarella, very finely sliced
2 tbsp finely grated parmesan
black pepper
16 large leaves basil
Directions:
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 to cool.
Preheat the oven to 200ºC/gas 6.
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 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 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.
Serve immediately.
Products used in this recipe
Sauce of Napoli 380g
Cappellacci Pasta 500g
Conchiglioni (Large Shells) 6 Colour Pasta 500g
