Baked pasta is the most comforting meal out there. Fact. We’ve loaded these giant shells up with Sacla' Basil Pesto and ricotta, and she is a beauty.
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Serves
4
Garlic
Chopped Tomatoes
Crème Fraîche
Kale
Ricotta
Lemon
Pesto
Conchiglie
Mozzarella
Salt
Black Pepper
Olive Oil
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Serves
4
Garlic
Chopped Tomatoes
Crème Fraîche
Kale
Ricotta
Lemon
Pesto
Conchiglie
Mozzarella
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 180°C/354°F.
Step 2.
Finely slice your garlic.
Step 3.
Heat a little olive oil in a small saucepan and add your garlic. Cook over a gentle heat for 2 mins until fragrant.
Step 4.
Tip in your chopped tomatoes and bring to a gentle simmer. Cook for 30 mins over a medium heat until your sauce has reduced. Add your crème fraîche, then season to taste with salt and pepper.
Step 5.
Whilst your sauce cooks, finely chop your kale, discarding any tough stalks. Add a little olive oil to a sauté pan set over a medium heat. Add your kale with a pinch of salt, then fry for 5 mins until wilted. Allow to cool slightly.
Step 6.
Transfer your kale to a bowl and add your ricotta, Sacla' Basil Pesto and the zest from your lemon. Give it a good mix, then season to taste with salt and pepper.
Step 7.
Cook your pasta shells according to packet instructions. Allow to cool slightly.
Step 8.
Stuff your pesto and kale mixture into the shells.
Step 9.
Pour your tomato sauce into a baking dish and nestle your stuffed shells into it. Tear over your mozzarella ball and evenly distribute it over the surface of your shells. Bake your dish in the oven for 25 mins.
Step 10.
Spoon your pasta onto plates and serve.
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Notes (1)
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Aayushi G.
5 months ago
Worth the effort for that show stopping moment when you bring this to the table
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