Herb Cheese Stuffed Pasta with Tomato Basil Sauce
Pasta shells stuffed with herb cheese, served with a fresh Tomatoes and Basil sauce
- 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
- 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
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.