Basil and Ricotta Pasta Shells with Fresh Tomatoes
12 jumbo pasta shells
1 cup fresh ricotta
1/3 cup basil leaves, finely chopped
1/3 cup grated Parmesan, plus extra to serve
1 clove garlic, finely chopped
1 x 14 oz can diced tomatoes
Handful of baby tomatoes, halved
1/3 cup grated mozzarella
HOW TO MAKE IT
Place a large saucepan of salted water on the stove (or burner) and bring to a boil over medium heat. Cook the shells until just tender, then drain and set aside to cool slightly.
Combine the ricotta, basil, Parmesan, and garlic in a bowl and season with salt.
Spread the canned and fresh tomatoes over the bottom of a medium cast-iron frying pan. Spoon the ricotta mixture into the shells and place in the frying pan with the open sides facing upwards. Sprinkle with mozzarella and cook over medium heat for 10 minutes. You may need to cover the pan with aluminium foil to help the cheese melt. Sprinkle with extra Parmesan and serve.
In partnership with Thor Industries.