Ingredients

• 16 conchiglioni rigati (large pasta shells)
• 1 quantity of Salsa di Pomodoro (see below)
• 3 tbsp freshly grated parmesan cheese
• 1 ball of mozzarella
• sliced
• 150g/5oz ricotta
• 1 ball of mozzarella cheese
• very finely diced
• 2 tbsp freshly grated parmesan
• 16 large fresh basil leaves
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 2 garlic cloves
• finely chopped
• 2 x 400g tins of plum tomatoes
• chopped
• handful fresh basil
• finely chopped
• salt and freshly ground black pepper

Directions

• Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool.
• To make the filling
• mash the ricotta with a fork
• stir in the diced mozzarella
• parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls
• wrap each ball in a basil leaf and place in a cooled pasta shell.
• Make the sauce. Heat the olive oil in a large frying pan
• add the garlic and sweat until softened. Then add the tomatoes and basil
• season with salt and pepper and simmer gently for 25 minutes.
• Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce
• sprinkle over the parmesan and top with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for five minutes. Serve immediately.