I posted earlier this week on Insta about this yummy recipe, and as promised, here it is!
Donna Hay magazine recently released their 80th edition, and it is chock full of some great recipes.
One of the ones that we have tried is the Baked Tomato and Ricotta Shells. This was super easy to put together, baked in a jiffy and very well received - trifecta!
500g conchiglioni pasta (large shells)
3 cups (600g) ricotta
1/2 cup (40g) finely grated parmesan
1 cup (100g) grated mozzarella
2 x 400g chopped tomatoes
250g cherry tomatoes, halved
2 cloves garlic, sliced
1 cup (250ml) Chicken stock
1 tablespoon extra virgin olive oil
1 teaspoon caster sugar
sea salt and cracked black pepper
Preheat oven to 200c
Cook pasta in large saucepan of salted water for 8 minutes.
Drain and rinse under cold water, and set aside.
Place ricotta, mozzarella and egg in a bowl and mix until well combined, and set aside.
Place canned tomatoes, cherry tomatoes, garlic, chicken stock, oil, sugar, salt & pepper in a large baking dish and stir to combine.
Spoon the ricotta mixture into the pasta shells and place in baking dish.
Bake for 20 minutes, or until golden.