Chicken, herb and ricotta filled pasta shells
I love pasta. I especially love creamy pastas. My cream of choice is rosé sauce! There is just something about the combination of tomatoes with cream that just creates fireworks when they come together.
Sometimes, you just come home tired and you need a bowl of comfort food – this recipe answers that prayer that we all know to well.
large pasta shells
finely grated zest 1 large lemon
¼ cup milk
¼ cup finely chopped mint
1 clove garlic, crushed
1 large egg
parmesan cheese, finely grated
sea salt and ground pepper
3 cups purchased tomato pasta sauce
½ cup cream
1 cup grated mozzarella
big handful fresh basil leaves
Prepare all our ingredients.
Preheat the oven to 180°C fan bake.
Bring a large saucepan of well-salted water to the boil. Cook the pasta shells until cooked, about 20 minutes. Drain and rinse in cold water; set aside on a clean tea towel to drain.
Filling: Combine the breadcrumbs, lemon zest, milk, mint and garlic in a large bowl and leave for 5 minutes. Add the chicken mince, ricotta, egg and parmesan, season generously and mix well until combined.
To assemble: Mix the pasta sauce with the cream and season to taste. Pour half the tomato cream mixture into the base of a large ovenproof baking dish. Fill each pasta shell loosely with the chicken mixture and place in the dish. Pour the remaining sauce over and around the shells.
Scatter over the mozzarella and a drizzle of olive oil. Tuck half of the basil leaves between the shells.
Bake for 25–30 minutes or until bubbling and golden. Tuck in the remaining basil leaves just before serving.