Ingredients
For the ragu
- 4 tbsp Filippo Berio Olive Oil
- 2 x 400g cans Cirio Chopped Tomatoes
- 2 garlic cloves, peeled and finely chopped
- 6 spicy sausages, skins removed and crumbled
- 4 tbsp fresh basil leaves
For the bake
- 24 large pasta shells
- 200g ricotta cheese
- Zest of one lemon
- 2 x 120g balls mozzarella cheese, broken into small pieces
- 5 tbsp Parmesan cheese, freshly grated
- 24 large basil leaves
Method
To make the ragu, heat the olive oil in a large, heavy based frying pan with the garlic and cook for 2 minutes until golden. Add the sausage meat and fry for a further 5 minutes until browned. Add the tomatoes, season with salt and black pepper and simmer for 20 minutes.Stir in the basil and cook for 5 minutes.
Meanwhile, heat a large pan of salted water and cook the pasta shells according to packet instructions. Drain well and set aside to cool.
Pre-heat the oven to 200ºC (fan assisted)/375ºF/Gas Mark 6.
To make the filling, place the ricotta cheese into a large mixing bowl and add the lemon zest. Combine well with a fork and stir in half the mozzarella cheese and 2 tbsp of Parmesan cheese. Season with salt and black pepper.
Tuck a basil leaf into each pasta shell followed by a heaped teaspoon of the ricotta cheese mixture.
Pour a layer of the ragu onto the bottom of a large ovenproof baking dish. Place the stuffed pasta shells on top. Pour over the rest of the ragù and top with the remaining Parmesan and mozzarella cheese. Cover with foil and bake for 35 minutes.
Take off the foil and return to the oven for 5 minutes until golden.
Cooks tips
For a delicious vegetarian option, leave out the sausages and add grated nutmeg to the ricotta mixture.
