Salami And Basil-Stuffed Pasta Shells
·
Serves4·
Prep 10 minutes·
Cook 25 minutes
Ingredient
·
200g large dried jumbo pasta shells·
200g shaved mild Hungarian salami, chopped·
½ red onion, sliced·
700g jar tomato passata·
500g fresh ricotta·
2½ cups grated pizza cheese·
½ cup fresh basil leaves, shredded·
Baby rocket leaves, to serve
Recipe
1. Preheat oven to
200˚C/180˚C fan-forced.2. Cook pasta in a
large saucepan of boiling salted water, following packet directions, until
tender. Drain well.3. Meanwhile, heat
a non-stick frying pan over medium heat. Add salami and onion. Cook, stirring,
for 5 minutes or until onion has softened and salami is golden. Remove from
heat.4. Pour passata
over base of an 8-cupcapacity baking dish. Combine salami mixture, ricotta, 2
cups pizza cheese and basil in a bowl. Carefully spoon 2 tablespoons of salami
mixture into each pasta shell. Arrange shells, filling-side up, in prepared
dish. Sprinkle with remaining cheese.5. Bake for 20
minutes or until golden. Serve with rocket leaves.·
Nutrition: (per serve) 3471kJ; 49g fat; 28.3g sat fat; 47.7g
protein; 52.7g carbs; 4.9g fibre; 97mg chol; 1795mg sodium
Salami And
Basil-Stuffed Pasta Shells