Stuffed & Baked Ricotta Shells

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Stuffed & Baked Ricotta Shells
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Makes: 2 servings adjust
These great-looking shells make a good alternative to stuffed cannelloni and look stylish in the dish

Directions

Ingredients

  • Olive Oil
  • 2 Garlic Cloves, crushed
  • 400 grams Canned Chopped Tomatoes

Step 1

Heat 1 tbsp olive oil in a pan. Add ½ the garlic, cook for a minute then add tomatoes. Simmer for 10-15 minutes until thickened.

Ingredients

  • 20 Jumbo Shells Pasta

Step 2

Cook the giant shells until almost tender. You want to slightly undercook them as you'll be baking them again later. Drain, rinse under cold water then drain completely.

Ingredients

  • 500 grams Courgette, topped tailed and grated
  • 100 grams Ricotta Cheese
  • 1⁄2 Lemon, zested
  • 50 grams Grated Parmesan Cheese

Step 3

Heat another tbsp of oil in a large frying pan, add the rest of the garlic and the courgettes. It looks like a huge amount of courgette at the start, but it really wilts down. Cook for 10-15 minutes until the courgettes have reduced and all the liquid has cooked off. Cool then stir in the ricotta and zest and half the parmesan. Season well.
 

Step 4

Heat the oven to 190C/fan 170C/gas 5. Spoon the tomato sauce into the bottom of a shallow ovenproof baking dish. Stuff a spoonful of courgette mix into each shell then sit in the sauce in rows. Sprinkle over the rest of the parmesan. Bake for 20-25 minutes until bubbling and golden.
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