Some dishes are just absolute instant favourites, and this in one of them.
Easy to learn, easy to master, and is always a crowd pleaser.
You simply cannot go wrong with this dish.
- 4 Tins Plum Tomato's (Best Quality)
- 1 Handful Fresh Basil
- 4 Cloves of Garlic
- 1 Box Conchiglioni Pasta shells
- 200 g Pecorino Romano cheese
- 200 g Parmigiano Cheese (Plus extra for garnish)
- 300 g Ricotta Cheese
- 200 g Grated Mozzorella
- 3 Fresh Eggs
- 1 tbsp Chopped Parsley
- Make the Sauce, coat the bottom of a large high sided pan or pot in the Olive oil. Add 4 sliced garlic cloves and two branches of basil with leaves, and heat through on a medium heat. Empty the tomato's into a large bowl and mash thoroughly with a masher or your hands. Once Garlic starts to turn golden pour in the tomato's and simmer until the oil and tomato's combine. 15-20 mins
- Add Pasta to a salted pan of water and boil for 2/3 of the recommended time on the packet. (pasta will finish cooking in the sauce)
- Grate the Pecorino and the Parmigiano finely and place into a large bowl, add the Ricotta and the eggs along with some chopped parsley. Mix thouroughly to a creamy texture.
- Coat the bottom of a large ceramic or glass roasting dish with the sauce well.Drain Shells and pipe or spoon the cheese mixture inside them.Place the filled shells in rows inside the dish, try to fill the dish if you have enough shells.Sporadically spread more sauce over the top of the shells (The aim here is to not drown the shells in sauce) some gaps are fine.Crumble the Mozzorella over the top grate more Parmigiano over the top also, then drizzle Oilive oil over everything and cover with Tin Foil.
- Place in the top of oven at 200 degrees celsius and cook for 20 mins.After 20 mins remove foil and cook for 15 mins.Then grill intill cheese is golden and start to caramelize.
- To serve, pour a spoon of remaining sauce onto plate and spread evenly. Add 3 shells to the sauce, the two more on top of those. Garnish with grated Parmigiana and basil leaves as desired. Enjoy!