Baked Pasta

June 06, 2016

Baked Pasta

Baked Pasta

(Serves 4)

Ingredients

  • 16 conchiglioni rigati ( large pasta shells)
  • 1 quantity of salsa di Pomodoro (see below)
  • 3 tbsp freshly grated parmesan cheese
  • 1 ball of mozzarella, sliced

For the filling:

  • 150g ricotta
  • 1 ball of fresh mozzarella, very finely diced
  • 2 tbsp parmesan, freshly grated
  • 16 large fresh basil leaves
  • salt and freshly ground black pepper
  • 800g Salsa di Pomodoro
  • handful fresh basil, finely chopped
  • salt and freshly ground black pepper
 

    Method

    Step 1: Preheat the oven at 2000C. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave it to cool.

    Step 2: To make the filling, mash the ricotta with a fork, stir in the diced mozzarella, parmesan and some salt and pepper to taste and mix well.

    Step 3: Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.

    Step 4: Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top.

    Step 5: Pour over the remaining tomato sauce with basil sauce, sprinkle over the parmesan and top with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes.

    Step 6: Remove the foil and bake uncovered for 5 minutes. Serve immediately



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