Ricotta & Mozzarella Giant Stuffed Shells
A hearty and comforting Vegetarian dish. These pasta shells are easy-to-make and are perfect for both family dinners and special occasions!
[adrotate group="2"] [adrotate group="4"]- 4 Giant Pasta Shells (see note)
- 500g/17.6oz Ricotta
- 100g/3.5oz Shredded Mozzarella
- ¼ Cup Parmesan Cheese
- ½ Tsp Ground Nutmeg
- 1 Tsp Dried Parsley
- 1 Egg
- 100g/3.5oz Shredded Mozzarella
- Parmesan Cheese
- Fresh Basil (chopped for garnish)
- 2 (400g/14oz) Cans Tomato Puree (Passata)
- 1 Small Onion (finely chopped)
- 5 Whole Garlic Cloves
- 1 Tsp Oregano
- 1 Tsp Sugar
- 1 Fresh Basil Spring
- Salt & Pepper
Cook pasta shells in salted boiling water but just slightly undercooked. Strain and leave to cool before filling.
In a bowl, mix the ricotta, herbs, both cheeses, egg and season with pepper. Fill each shell to the top and set aside.
In a little olive oil, fry the onions and whole garlic together until the onions start to soften.
Add the tomato puree (passata), oregano, sugar, stem of basil and season with salt and pepper.
Simmer for 15 minutes. Turn off heat, discard garlic and basil.
Preheat oven 190C/375F.
Pour the tomato sauce in a baking dish. Gently place the stuffed shells, filling side up. Top the shells with shredded mozzarella, parmesan cheese and freshly ground pepper.
Bake covered with aluminium foil for 30 minutes. Uncover and bake for a further 15 minutes until cheese is melted and golden in colour.
Serve with freshly chopped basil on top.
Enjoy!
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If you are not able to find giant pasta shells, you can also use smaller ones (36 Lumaconi Shells).