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Salami And Basil-Stuffed Pasta Shells

·         Serves4

·         Prep 10 minutes 

·         Cook 25 minutes

Ingredient

·         200g large dried jumbo pasta shells

·         200g shaved mild Hungarian salami, chopped

·         ½ red onion, sliced

·         700g jar tomato passata

·         500g fresh ricotta

·         2½ cups grated pizza cheese

·         ½ cup fresh basil leaves, shredded

·         Baby rocket leaves, to serve

 Recipe

1.    Preheat oven to 200˚C/180˚C fan-forced.

2.    Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain well.

3.    Meanwhile, heat a non-stick frying pan over medium heat. Add salami and onion. Cook, stirring, for 5 minutes or until onion has softened and salami is golden. Remove from heat.

4.    Pour passata over base of an 8-cupcapacity baking dish. Combine salami mixture, ricotta, 2 cups pizza cheese and basil in a bowl. Carefully spoon 2 tablespoons of salami mixture into each pasta shell. Arrange shells, filling-side up, in prepared dish. Sprinkle with remaining cheese.

5.    Bake for 20 minutes or until golden. Serve with rocket leaves.

·         Nutrition: (per serve) 3471kJ; 49g fat; 28.3g sat fat; 47.7g protein; 52.7g carbs; 4.9g fibre; 97mg chol; 1795mg sodium

Salami And Basil-Stuffed Pasta Shells

Salami And Basil-Stuffed Pasta Shells

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