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Stuffed Pasta Shells with Ricotta and Mozzarella
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Stuffed Pasta Shells with Ricotta and Mozzarella

1 hServes 4Nutri-Score C€€
from @the_pastaqueen11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • conchiglioni pasta shellsGrains250 g
  • ricottaDairy400 g
  • mozzarella (diced)Dairy250 g
  • parmesan (grated)Dairy60 g
  • eggDairy1 piece
  • tomato passataPantry700 ml
  • olive oilPantry30 ml
  • garlic (peeled)Produce2 pieces
  • basil (fresh leaves)Produce10 g
  • saltSpices8 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

524kcal

Carbs
51 g
Proteins
26 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Baking dish
  • Mixing bowl
  • Colander
  • Oven

step by step

Method

  1. Cook the pasta shells

    • Bring a large pot of salted water to a boil.
    • Cook the conchiglioni until al dente, then drain and cool slightly.
    Step 1

  2. Make the tomato sauce

    • Warm the olive oil in a saucepan and gently fry the garlic.
    • Add the tomato passata, salt and pepper and simmer.
    Step 2

  3. Prepare the ricotta filling

    • Mix the ricotta, egg, half of the mozzarella, parmesan and chopped basil in a bowl.
    • Season with salt and pepper.
    Step 3

  4. Fill the shells

    • Spread a layer of tomato sauce in the baking dish.
    • Fill each shell with the ricotta mixture and arrange them in the dish.
    Step 4

  5. Bake

    • Spoon the remaining sauce over the shells and scatter the rest of the mozzarella on top.
    • Bake at 180 °C until golden and bubbling.
    Step 5
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