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| Cheesy Filled Pasta Shells with Tomato Sauce |
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Ingredients: For the tomato sauce: - 1 tablespoon olive oil
- 1 onion, skinned and finely chopped
- 1 clove garlic, skinned and crushed
- 425g can chopped tomatoes
- 1 tablespoon tomato puree
- 2.5ml dried oregano
For the pasta filling: - 350g ricotta cheese
- 100g mozzarella, finely chopped
- 1 egg, beaten
- 25g dried breadcrumbs
- 2 tablespoons chopped parsley
- Salt and freshly ground pepper
- 225g pasta shells, cooked and drained
- 25g fresh parmesan, coarsely grated
- Basil leaves for garnish
Have ready a 1.5 litre oven proof shallow dish. Pre-heat the oven to 180°C or gas mark4. To obtain best results and to save time, we recommend using a multi-chopper to prepare the finely chopped ingredients. Method: - Prepare the tomato sauce. Heat the oil in a saucepan and add the onion and garlic. Fry for about 10 minutes or until the onion is soft.
- Add the remaining sauce ingredients and bring the mixture to the boil. Reduce the heat, and simmer gently for about 25 minutes, stirring occasionally. Season to taste.
- Meanwhile prepare the pasta filling. Mix together all the filling ingredients and season to taste.
- Spoon a heaped tablespoon of the filling mixture into each of the cooked pasta shells.
- Spread about a third of the tomato sauce over the base of the ovenproof dish and arrange the cheese filled shells on the sauce.
- Pour the remaining sauce over the pasta shells and sprinkle with the grated parmesan.
- Bake for 30 minutes. Serve hot, if liked garnished with a sprig of basil.
Serves 3-4 |
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