CHEESE STUFFED PASTA IN TOMATO SAUCE
Pasta Shells stuffed with Ricotta, Feta and fresh herbs. Simmered in a roasted Tomato Sauce. A simple yet elegant, restaurant quality dish.
Ingredients
FOR PASTA :
- 6-7 Large Pasta Shells
- 200 gms Crumbled Paneer/ Ricotta cheese
- 50 gms Feta Cheese
- 7-8 Basil leaves finely chopped
- 1 tbsp Parsley finely chopped
- Salt to taste
- 1/2 tsp Black Pepper
FOR SAUCE:
- 500 gms Cherry Tomatoes
- 1 tsp Paprika Powder
- 1 tbsp Garlic chopped
- 5-6 Basil leaves
- 2 tbsp Olive Oil
- 1 tsp Brown Sugar
- Salt to taste
Instructions
FOR PASTA:
- Boil pasta in salted water until aldante (approx 12-13 mins). Strain and keep aside
- In a bowl add Paneer, Feta Cheese, Basil, Parsley, Salt and Pepper. Mix with a light hand.
- Stuff this mix in the cooked pasta and keep aside
FOR SAUCE:
- To a mixing bowl, add cherry Tomatoes, Garlic, Paprika, Salt, Sugar and Olive Oil
- Transfer to a baking trey and bake in the oven at 175C for half an hour.
- Once baked, cool and blend to a fine puree
- To a pan add some Olive Oil. Once warm add the Tomato puree and simmer for 3- 4 minutes. Add fresh Basil leaves.
- Cook until the sauce thickens a little. Remove the Basil leaves.
TO ASSEMBLE:
- Transfer the Tomato Sauce to an oven proof dish
- Top the Sauce with the stuffed Pasta Shells
- You can top the Pasta with some grated Cheese at this point (I didn't).
- Leave in an 180C preheated oven for 10 minutes before serving