Name: Ricotta shells
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 tablespoon chopped fresh parsley; 40 g (1¼ oz) unsalted butter.; 1 small onion, chopped; 60 g (2 oz) slab bacon, diced; 25 g (¾ oz) Parmesan, freshly grated; 2 eggs; 32-40 large pasta shells; 500 g (1 lb) ricotta cheese; 1 tablespoon plain flour; 500 g (1 lb) tomatoes, peeled, seeded and chopped; 1 small carrot, chopped; 2 tablespoons tomato paste; 500 ml (16 fl oz) chicken stock or water; bouquet garni (see Chef’s tip); 4 cloves garlic, chopped; 250 g (8 oz) fresh mozzarella or bocconcini, sliced or grated; ¼ teaspoon grated nutmeg; 1 tablespoon chopped fresh basil

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

The extensive cooking time for this dish may seem alarming at first glance, however, it is worth noting that in fact both the rich tomato sauce and the finished cheese and herb stuffed pasta shells spend much time cooking in the oven, leaving you free to do other things.

Ingredients

40 g (1¼ oz) unsalted butter.
60 g (2

Europe
Italy
Main course
Mediterranean
Pasta

Method

Preheat the oven to moderate 180°C (350°F/Gas 4). To make the tomato sauce, melt the butter over medium heat in a large ovenproof pan (with a lid). Add the bacon and cook until golden brown. Add the onion and carrot and

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