Ricotta shells

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