Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce

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Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce

SERVES 2-3

10 MINS PREP

COOKS IN 30 MINS

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Tailored to Taste

This dish takes the concept of “pasta bake” to a whole new level. Conchiglioni are a large shell-shaped pasta that in perfect for stuffing with a variety of yummy stuffings and baking in a flavourful sauce. This version came about when our team member, Maja Alice, was in a scramble to cook a quick weekday dinner from what she had to hand in her fridge and larder. The result was a dish worthy of serving to guests at a dinner party - simple, but a true flavour sensation, marrying the best of Italy with the best of India. This dish is a true testament to the wonder of flavour fusions from different food culture. Can be doubled for a family dinner. For a milder version, substitute the Fiery Goan Curry with our Original Tikka Masala or Classic Butter Chicken.

Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
1 can of Italian chopped tomatoes (400ml)
8-10 Conchiglioni pasta shells
125g ricotta cheese
100ml coconut milk or 50ml milk
Good handful basil leaves, finely chopped
Salt and pepper to taste

Method

Heat your oven to 180°C.
In a large pot of salted water, parboil your pasta for 4-5 minutes, stirring to ensure they don’t stick together. Once parboiled, drain, refill your pot with cold water and re-submerge your pasta to chill.
On a medium heat, fry the paste from the smaller pouch of the curry kit for 1 minute, saving the whole spices for another cook. Then, add the content of the larger pouch and the chopped tomat
Heat your oven to 180°C.
In a large pot of salted water, parboil your pasta for 4-5 minutes, stirring to ensure they don’t stick together. Once parboiled, drain, refill your pot with cold water and re-submerge your pasta to chill.
On a medium heat, fry the paste from the smaller pouch of the curry kit for 1 minute, saving the whole spices for another cook. Then, add the content of the larger pouch and the chopped tomatoes. Bring to a simmer and season to taste with salt. Let simmer for a minute or two, stirring occasionally, then take off the heat.
While your tomato sauce is simmering, mix the ricotta and milk. If you are having trouble bringing it together, you can use a hand blender to incorporate. Stir in your chopped basil and season with salt and black pepper to taste.
Pour your tomato sauce into a deep oven dish (or, if your pan is oven proof, you can simply leave it in the pan).
Drain your pasta shells again. Using a tablespoon, begin to fill each shell with the ricotta mix and place gently in the sauce with the opening of the shell placed upwards. You want most of the pasta to be submerged in the tomato sauce so it doesn’t dry out. Repeat with all shells.
Bake in the oven for 20-30 minutes until the edges of the pasta shells begin to go gently golden.
Serve warm with a green salad, some crusty buttered bread or garlic bread.

Tailored to Taste

Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
1 can of Italian chopped tomatoes (400ml)
8-10 Conchiglioni pasta shells
125g ricotta cheese
100ml coconut milk or 50ml milk
Good handful basil leaves, finely chopped
Salt and pepper to taste

Method

Heat your oven to 180°C.
In a large pot of salted water, parboil your pasta for 4-5 minutes, stirring to ensure they don’t stick together. Once parboiled, drain, refill your pot with cold water and re-submerge your pasta to chill.
On a medium heat, fry the paste from the smaller pouch of the curry kit for 1 minute, saving the whole spices for another cook. Then, add the content of the larger pouch and the chopped tomat
Heat your oven to 180°C.
In a large pot of salted water, parboil your pasta for 4-5 minutes, stirring to ensure they don’t stick together. Once parboiled, drain, refill your pot with cold water and re-submerge your pasta to chill.
On a medium heat, fry the paste from the smaller pouch of the curry kit for 1 minute, saving the whole spices for another cook. Then, add the content of the larger pouch and the chopped tomatoes. Bring to a simmer and season to taste with salt. Let simmer for a minute or two, stirring occasionally, then take off the heat.
While your tomato sauce is simmering, mix the ricotta and milk. If you are having trouble bringing it together, you can use a hand blender to incorporate. Stir in your chopped basil and season with salt and black pepper to taste.
Pour your tomato sauce into a deep oven dish (or, if your pan is oven proof, you can simply leave it in the pan).
Drain your pasta shells again. Using a tablespoon, begin to fill each shell with the ricotta mix and place gently in the sauce with the opening of the shell placed upwards. You want most of the pasta to be submerged in the tomato sauce so it doesn’t dry out. Repeat with all shells.
Bake in the oven for 20-30 minutes until the edges of the pasta shells begin to go gently golden.
Serve warm with a green salad, some crusty buttered bread or garlic bread.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Fiery Goan Curry

In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.

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