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            Baked Pasta Shells filled with Cheese





            by Gennaro Contaldo 
            from Saturday Kitchen 
            Serves 4  



      Preparation timeless than 30 mins Email this recipe

      Cooking time10 to 30 mins 

      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 cheese, sliced
      For the filling:
      150g/5oz ricotta cheese
      1 ball of mozzarella cheese, very finely diced
      2 tbsp freshly grated parmesan cheese
      16 large fresh basil leaves
      salt and freshly ground black pepper
      For the Salsa di Pomodoro:
      Makes enough for 4 servings of pasta
      4 tbsp olive oil
      2 garlic cloves, finely chopped
      2 x 400g tins of plum tomatoes, chopped
      handful fresh basil, finely chopped
      salt and freshly ground black pepper

      Method

      1. Make the pasta. Preheat the oven to 200C/400F/Gas 6. 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 to cool.
      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. Shape 
      the mixture into 16 balls, wrap each ball in a basil leaf and place in a 
      cooled pasta shell.
      3. Make the sauce. Heat the olive oil in a large frying pan, add the 
      garlic and sweat until softened. Then add the tomatoes and basil, season 
      with salt and pepper and simmer gently for 25 minutes.
      4. Pour a layer of the tomato sauce over the bottom of an ovenproof dish 
      and place the filled shells on top. Pour over the remaining tomato sauce, 
      sprinkle over the parmesan and top with slices of mozzarella. Cover with 
      aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered 
      for 5 minutes. Serve immediately.