Ricotta Stuffed Pasta Shells
Featured Product:
Organic White Pepper Ground
In this delicious recipe we'll show you just how easy it is to whip up three cheese pasta for a show stopping mid-week meal!
Ingredients
16
Jumbo pasta shells
1 tablespoon
Vegetable oil
1
Onion
chopped
1
Bell pepper
chopped
2
Garlic cloves
chopped
1
Courgette
30g
Olives
chopped
400g
Tomato pasta sauce
65g
Ricotta cheese
130g
Mozzarella cheese
30g
Parmesan
1/2 teaspoon
Organic basil
1
Egg
Organic white ground pepper
to taste
Instructions
Preheat the oven to 180C. Cook the pasta as directed on packaging.
Heat oil in a pan until hot, sauté the onions, bell pepper, garlic and courgette until tender.
Stir in the olives and 35g of pasta sauce. Mix and cook until hot then remove from the heat.
In a mixing bowl, combine the cheese, herbs, egg, courgette mixture and basil, oregano and white pepper.
Add a layer of the pasta sauce to the bottom of a baking dish. Drain the pasta once cooked and fill each shell with the cheese mixture and place into the baking dish.
Pour the remaining sauce on top, cover with foil and bake for 30 minutes. Bake uncovered for 5 - 10 more minutes and enjoy!
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