VEGETARIAN RECIPE

Basil and Ricotta Pasta Shells with Fresh Tomatoes

 
 
 
 

Ingredients

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

Salt

1 x 14 oz can diced tomatoes

Handful of baby tomatoes, halved

1/3 cup grated mozzarella

Feeds 2

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.