Perfect for midweek meals or a simple Sunday supper. This dish packs in flavour and freshness and is best served wih a crusty baguette.
Main INGREDIENTS
- Cheese
Ingredients
Method
Ingredients
- Olive oil
- 1 red chilli, sliced
- 2 - 3 green chillies, sliced (depending on your heat preference)
- 2 garlic cloves, minced
- 70g tomato paste
- 3 x 400g tinned vine cherry tomatoes
- 15ml sugar
- Sea salt and freshly ground black pepper to season
- 250g conchiglioni pasta shells, cooked
FOR THE FILLING
- 125g soft ricotta
- 125g cream cheese/crème fraiche
- Zest 2 lemons
- 2 garlic cloves, minced
- 400g chopped Swiss chard, wilted
- Sea salt and freshly ground black pepper to taste
- 100g grated parmesan
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Method
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1Place a Le Creuset 28cm Signature Sauté Pan on medium heat and drizzle with olive oil. Add the chilli and garlic and sauté until fragrant.
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2Next, add the tomato paste, tinned tomatoes and sugar and cook for 2 more minutes.
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3Stir to combine. Turn down the heat and allow to simmer for 40 minutes—season to taste.
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4In the meantime, cook the pasta until al dente, rinse, and set aside.
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5To make the pasta filling, mix all the ingredients. Stuff the shells with the filling. Check the sauce for seasoning. Place the filled shells in the sauce and top with grated Parmesan. Cook for a further 5-10 minutes until the pasta shells and filling are hot. Serve with a crusty baguette, a fresh green salad, and more grated Parmesan.
