Ingredients
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200g large dried jumbo pasta shells (see Notes)
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200g shaved mild Hungarian salami, chopped
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1/2 red onion, sliced
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700g jar tomato passata
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500g fresh ricotta
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2 1/2 cups grated pizza cheese
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1/2 cup fresh basil leaves, shredded
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Baby rocket leaves, to serve
Method
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1Preheat oven to 200C/180C fan-forced.
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2Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain well.
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3Meanwhile, 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.
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4Pour 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.
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5Bake for 20 minutes or until golden. Serve with rocket leaves.
Source: taste.com.au
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