oven-bake

Conchiglie al Forno con Formaggio

Ingredients

  • 16 conchiglioni rigati

  • 1 Mutti passata di pomodoro

  • 3 tbsp freshly grated parmesan cheese

  • 1 ball of Sori Mozzarella - sliced

For the filling

  • 150g/5oz Granarolo ricotta

  • 1 ball of Sori Mozzarella - very finely diced

  • 2 tbsp freshly grated parmesan

  • 16 large fresh basil leaves

  • Borghini salt

  • freshly ground Borghini black pepper

For the Salsa di Pomodoro

  • 4 tbsp Pratolino extra virgin olive oil

  • 2 garlic cloves, finely chopped

  • 2 x 400g tins of Fiammante plum tomatoes - chopped

  • a handful of fresh basil - finely chopped

  • Borghini salt

  • freshly ground Borghini black pepper

METHOD

Preheat the oven to 200C/400F/Gas mark 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.

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.

To make the sauce, heat olive oil in a large frying pan, add the garlic and soften. Add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes.

Next, 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 five minutes. 

PLOUGH WAY DELI TOP TIP

Make sure that the conchiglioni is extra al dente so it does not overcook in the oven. Serve it as soon as it is out of the oven with some freshly ground pepper from Borghini and enjoy!