Ricotta Stuffed Pasta Shells

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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!


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
1/2 teaspoon Organic oregano
1 Egg


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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