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CHEESE STUFFED PASTA IN TOMATO SAUCE

Surabhi Sehgal
Pasta Shells stuffed with Ricotta, Feta and fresh herbs. Simmered in a roasted Tomato Sauce. A simple yet elegant, restaurant quality dish.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Asian, European Cuisine, Italian Cuisine
Servings 2 People

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
      Keyword Cheese Stuffed Pasta, pasta, Pasta Shells