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Conchiglioni ripieni al forno (baked stuffed pasta shells)

Gennaro Contaldo from Good Food Live
For a homely pasta dish try Gennaro Contaldo's baked pasta shells, stuffed with ricotta and cooked in tomato sauce

Conchiglioni ripieni al forno (baked stuffed pasta shells)

Method

1. First 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 200ºC/gas 6.

5. 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.

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.

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Serves: 4

Prep: 25 min
Cook: 1 hr 10 min

Ingredients
16 conchiglioni rigati (large pasta shells)
3 tbsp finely grated Parmesan
1 ball of mozzarella cheese, sliced

For the tomato sauce:

4 tbsp Olive oil
2 garlic clove, finely chopped
800g tinned chopped tomatoes
handful of fresh basil leaves, finely chopped
salt and fresh ground black pepper

For the filling:

150g Ricotta cheese
1 ball of mozzarella cheese, very finely sliced
2 tbsp finely grated Parmesan
salt and fresh ground black pepper
16 large fresh basil leaves