Welcome back to my cucina (kitchen). In this recipe, pasta shells cradle a rich filling of creamy ricotta, covered in a beef tomato sauce. They are then crowned by a luscious layer of dorata (golden) melted vintage cheese, imparting a sharp and bold flavour. This recipe serves 6, making it perfect for a comforting family dinner or gathering.
Ingredients
- 250g large pasta shells, such as Conchiglioni (about 30 shells)
- 375g smooth ricotta cheese
- 2 cups Beef Tomato Sauce
- 200g extra matured cheddar cheese, grated
Instructions
- Cook the pasta shells in salted boiling water for approximately 8 minutes, ensuring they are three-quarters cooked as they will continue to cook later in the oven. Drain and set aside.
- Preheat your oven to 175°C / 350°F.
- Load the ricotta cheese into a piping bag and evenly fill each pasta shell. Place the filled shells into a baking tray (approximate size: 30 by 20 cms).
- Cover all the stuffed shells with about 2 cups of the Beef Tomato Sauce, ensuring each shell is generously coated.
- Sprinkle the grated cheese over the top and bake in the oven on the middle rack for 25 minutes or until the cheese is nice and dorata (golden).
- After the cheese has melted and is ready, allow it to cool slightly upon removing from the oven and serve.