Shell pasta with lemon ricotta filling

Name: Shell pasta with lemon ricotta filling
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp salt, pepper; 2 Garlic cloves; 1 can(s) (425 ml) chunky tomatoes with basil; 12 large mussel pasta (conchiglioni); 50 g Parmesan (piece); 250 g Ricotta cheese; 1 Egg (Gr. M); 7-10 Tbsp grated zest of 1 organic lemon; 4 Stem(s) Basil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp salt, pepper
2 Garlic cloves
1 can(s) (425 ml) chunky tomatoes with basil
12 large mussel pasta (conchiglioni)
50 g Parmesan (piece)
250 g Ricotta cheese
1 Egg (Gr. M)
7-10 Tbsp grated zest of 1 organic lemon
4 Stem(s) Basil

Directions

1
Bring 1 1⁄2-2 l salt water (1 teaspoon salt per litre) to the boil. In the meantime peel garlic and chop finely. Mix with the chunky tomatoes. Season with salt and pepper and pour into an ovenproof dish.
2
Cook the pasta in boiling salted water according to the instructions on the packet until just cooked. Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer).
3
For the filling, grate the parmesan finely. Mix the ricotta, half the parmesan, egg and lemon zest. Season to taste with salt and pepper.
4
Drain the pasta and chill in cold water. Pour in the ricotta cream with the help of a teaspoon. Place the pasta in the sauce. Sprinkle with the remaining Parmesan cheese. Bake in a hot oven for 10-15 minutes.
5
Wash basil, shake dry, pluck leaves from the stalks and chop coarsely. Take the pasta out of the oven and sprinkle with basil.