Indulge in the ultimate comfort food experience with these Ricotta Stuffed Shells bathed in a flavorful tomato sauce. This classic Italian dish combines the richness of a creamy ricotta filling with the savory sweetness of a homemade tomato sauce. Prepare to savor each delightful bite of this hearty and satisfying meal.
Ingredients:
Ricotta Filling:
- Lumaconi Pasta Shells (36)
- 500g/17.6oz Ricotta
- 100g/3.5oz Shredded Mozzarella Cheese
- 1/4 Cup Parmesan Cheese
- 1/4 Tsp Ground Nutmeg
- 1 Tsp Dried Parsley
- 1 Egg
Topping:
- 100g/3.5oz Shredded Mozzarella Cheese
- Parmesan Cheese
- Fresh chopped basil for garnish
Tomato Sauce:
- 2 (400g/14oz) Tins Tomato Puree (Passata)
- 1 Small Onion, finely chopped
- 4 Whole Garlic Cloves
- 1 Tsp Oregano
- 1 Tsp Sugar
- Fresh Basil Spring
- Salt and Pepper
Method:
Ricotta Filling:
- Cook pasta until al dente. Strain and place on a kitchen towel to cool down completely.
- In a mixing bowl, combine ricotta, egg, herbs, both cheeses, and season with pepper. Mix well and spoon into a piping bag.
- Fill each shell with the ricotta mixture and set aside.
Tomato Sauce:
- In a pan with olive oil, sauté onions and whole garlic until onions start to soften.
- Add tomato puree (passata), oregano, sugar, a stem of basil, and season with salt and pepper. Simmer for 15 minutes. Turn off heat, discard garlic and basil.
Assemble & Bake:
- Preheat oven to 190C/375F.
- Pour the tomato sauce into a baking dish. Gently place the stuffed shells, filling side up.
- Top with shredded mozzarella, parmesan cheese, and freshly ground pepper.
- Bake in the oven for 30-45 minutes until bubbling, and the cheese is melted and golden in color.
- Serve with freshly chopped basil on top.
Conclusion: Delight in the harmonious blend of creamy ricotta and tangy tomato sauce with every forkful of these Ricotta Stuffed Shells. This timeless Italian recipe promises to bring warmth and satisfaction to your table. Enjoy the comforting flavors and textures of this classic dish as it becomes a family favorite.