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Salami and basil-stuffed pasta shells

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 200g large dried jumbo pasta shells (see Notes)
  • 200g shaved mild Hungarian salami, chopped
  • 1/2 red onion, sliced
  • 700g jar tomato passata
  • 500g fresh ricotta
  • 2 1/2 cups grated pizza cheese
  • 1/2 cup fresh basil leaves, shredded
  • Baby rocket leaves, to serve


  • 1
    Preheat oven to 200C/180C 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.

Source: taste.com.au


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