Stuffed Pasta Shells With Tomato Herb Sauce Recipe

About this recipe

A hearty and satisfying dinner featuring stuffed pasta shells smothered in a rich tomato herb sauce. Perfect for solution seekers looking for a comforting yet simple meal.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 500 g Pluckk Organic Hybrid Tomatoes
• 100 g Garlic - Single Clove
• 60G Primi Piatti Red Chilli Flakes
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 50 g Basil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Heat 2 tbsp olive oil in a large, deep skillet over low heat. Add 1 finely chopped onion and cook for 8 minutes until very soft but not browned.
2. 2. In a large bowl, crush 2 large tomatoes with your hands. Add the crushed tomatoes to the skillet along with 2 minced garlic cloves, 1/2 tsp red pepper flakes, and 1 tsp salt. Stir well.
3. 3. Bring the sauce to a boil, then reduce the heat and simmer gently for 30 minutes, stirring occasionally, until the sauce thickens but does not overly reduce.
4. 4. While the sauce simmers, prepare a mixture of 200 g ricotta cheese and chopped basil in a bowl. Set aside.
5. 5. Preheat your oven to 180°C (350°F). Spoon the ricotta mixture into a baking dish.
6. 6. Pour the prepared tomato herb sauce evenly over the ricotta mixture. Cover the dish with foil and bake for 20 minutes.
7. 7. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the edges are slightly golden.
8. 8. Serve hot, garnished with 2 tbsp chopped fresh basil for a burst of freshness.