Stuffed pasta shells

Mobile version Print

By: Gennaro Contaldo From: Good Food Live

On TV Tonight

  • 20:00 - Jamie's Christmas with Bells On - Jamie's Christmas with Bells On Ep 2
  • 21:00 - Choccywoccydoodah Christmas - Choccywoccydoodah Christmas
  • 22:00 - Rick Stein's Cornish Christmas - Rick Stein's Cornish Christmas

This recipe is classed as easy

Rating 2.60 / 5 (65 votes)

Prep time:
25 min
Cook time:
1 hr 10 min
Serves:
4

Gennaro Contaldo's large pasta shells are stuffed with a cheesy mix of ricotta, parmesan and mozzarella then baked with a tomato and basil sauce

Method

1. For make the tomato sauce: Heat the olive oil in a large, heavy-based frying pan, add the garlic and sweat until softened.

2. Add the tomatoes and basil, season with salt and freshly ground pepper and simmer gently for 25 minutes.

3. Meanwhile, 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.

4. Preheat the oven to 200C/180C fan/gas 6.

5. For 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.

6. 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.

7. Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top.

8. Pour over the remaining tomato sauce, sprinkle over the remaining parmesan and top with the sliced mozzarella.

9. Cover with tin foil and bake for 35 minutes. Remove the foil and bake uncovered for 5 minutes. Serve at once.

Love this? Have a look at lots more of our pasta bake recipes.

Ingredients

  • 16 conchiglioni rigati (large pasta shells)
  • 3 tbsp finely grated parmesan
  • 1 balls mozzarella, sliced

For the tomato sauce:

  • 4 tbsp olive oil
  • 2 clove garlic, finely chopped
  • 800 g canned chopped tomatoes
  • handful of leaves basil

For the filling:


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

A cheesy, tomatoey bowl of deliciousness with fragrant basil. We enjoyed the pasta with a green salad dressed with balsamic vinegar, it was a great flavour match

Becs Good Food Becs Good Food  Posted 13 Mar 2014 11:27 AM
 

Easy to cook, great taste!

SorinN88946 SorinN88946  Posted 19 Feb 2012 7:26 PM
 

Wonderful homely dish. A recipe that works ever time

Chris_P Chris_P  Posted 26 Jan 2010 10:14 AM