Stuffed conchiglione
This delicious Italian-inspired dish is ideal for a dinner party.
30/40 conchiglie (pasta shells)
100g sundried tomatoes, chopped
50g spinach, roughly chopped
100g prosciutto ham, chopped
250g ricotta
500ml tomato passata
50g pine nuts, lightly roasted and chopped
100g shredded mozzarella
50g grated parmesan
Cayenne pepper to taste
Pepper to taste
In a large saucepan of salted boiling water, cook the pasta for 7 to 8 minutes. Drain and rinse the pasta under cold water to stop the cooking process.
Meanwhile, mix the sundried tomato, ham, roasted pine nuts, spinach and ricotta. Combine well. Season with pepper and cayenne pepper and a pinch of salt.
Preheat the oven to 180°C/350°F/Gas 4. In a large rectangular baking dish, spread a healthy layer of tomato passata. Stuff the conchiglione with the ricotta mix and arrange on the baking dish. Scatter with mozzarella and parmesan and bake for 15 minutes. Serve with fresh rocket.
