recipes
Stuffed pasta shells with creamy burrata and sun-dried tomatoes
2024-02-14
Ingredients
20 large pasta shells (approx. 25 shells) (Lamb brand)
2 x 250g tubs ricotta (Hanini)
1 egg, beaten (Coccodi)
60g grated Parmesan (Zanetti grated)
Few fresh basil leaves, chopped
2 tbsp chopped sun-dried tomatoes (Camel brand)
Salt and pepper to taste
2 tbsp pine nuts
300g ready-made tomato pasta sauce
2 burrata (Zanetti)
Fresh rocket leaves for serving
Method
Start this recipe by ½ cooking the large pasta shells in a pan of salted boiling water. Drain and put aside. For the filling, mix together the 2 tubs ricotta, beaten egg, grated Parmesan, chopped sun-dried tomatoes and fresh basil. Season with salt and pepper. Use a piping bag to fill the pasta shells with this filling and place the stuffed shells into a large baking tray. Spoon over the tomato pasta sauce , rip over 1 of the two burrata and sprinkle over the pine nuts. Place in the oven at 200`c and cook for 10-15 minutes. To serve, carefully lift the shells and sauce onto plates, decorate with rocket leaves and rip open the remaining burrata and serve on top.
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