Herb Cheese Stuffed Pasta with Tomato Basil Sauce
Pasta shells stuffed with herb cheese, served with a fresh Tomatoes and Basil sauce
Ingredients
For Pasta
- 7-8 Store bought large Pasta Shells for stuffing
- 200 gms Ricotta cheese/ Cottage Cheese
- 5-6 Basil Leaves Finely chopped
- 2 tbsp Parsley Finely chopped
- 2 tbsp Chopped Caper Berries Optional
- Salt To taste
- Black Pepper To taste
For Sauce
- 3 Tomatoes Pureed
- 2-3 Cloves Garlic Finely Chopped
- Basil Leaves Few
- ½ tbsp Paprika Powder
- Salt To Taste
- ¼ tbsp Brown Sugar
- 1 tbsp Olive Oil
Instructions
To make the stuffed Pasta
- Boil pasta in salted water till Al Dente (approx 12-13 mins)
- Strain and cool
- In a bowl add Ricotta/ Cottage Cheese, Caper Berries, Basil, Parsley, Salt and Pepper.
- Mix with a light hand
- Stuff this mix in the cooked Pasta shells and keep aside
To make the sauce
- In a pan add the Olive Oil, once warm add Garlic and sautee till light brown.
- Now add the paprika powder, pureed Tomatoes and the tomato paste, salt, sugar and fresh basil leaves. Cover and gently simmer for 25-30 minutes.
- Transfer the sauce to a baking dish, top with the Pasta Shells and leave in the oven at 200 degrees for 10-12 minutes.
- Top with olive oil and Parmesan Cheese (optional) before serving.
- Enjoy!