Shell pasta with ricotta-basil filling and tomato sauce
very easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp 12 (à approx. 6 g) large mussel noodles
- 7-10 Tbsp Salt
- 1 Onion
- 1–2 Garlic cloves
- 1-2 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato paste
- 1 can(s) (425 ml) chunky tomatoes
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 7-10 Tbsp grated zest of 1 organic lemon
- 250 g Ricotta cheese
- 1 Egg (size)
- 50 g grated parmesan cheese
- 6 Stem(s) Basil
Directions
- 1
Prepare the pasta in boiling salted water according to the instructions on the packet. Drain, quench and drain well. In the meantime peel and finely dice the onion. Peel garlic and chop finely
- 2
Heat the oil in a pot and sauté the onion and garlic. Add tomato paste, sweat slightly and deglaze with tomatoes. Bring to the boil. Season to taste with salt, pepper, paprika and sugar. Let simmer for about 5 minutes
- 3
For the filling, mix lemon zest, ricotta, egg and 25 g Parmesan cheese. Season to taste with salt and pepper. Wash 3 stems of basil, shake dry, pluck leaves from the stems and chop finely. Stir into the ricotta cream
- 4
Pour the sauce into an ovenproof dish. Fill the pasta with the ricotta cream and put it in. Sprinkle with the remaining Parmesan cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes
- 5
Wash the remaining basil, shake dry. Pluck the leaves from the stems and chop them. Take the pasta out of the oven and serve sprinkled with basil
Nutrition Facts
590 kcal
35 g
35 g
32 g
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