Pesto Pasta Bake with Giant Shells
This simple pesto pasta bake is a vegetarian main dish which is perfect for feeding a crowd. Giant pasta shells are stuffed with a creamy ricotta and pesto filling then baked with homemade tomato sauce and mozzarella.
Servings 6 servings
Calories 450kcal
Ingredients
- 1 tablespoon Olive Oil
- 4 cloves Garlic crushed
- 2 400g tins Chopped Tomatoes
- 2 teaspoon Dried Oregano
- ½ teaspoon Chilli Flakes
- Salt and Pepper
- 400 g Conchiglioni
- 500 g Ricotta
- 100 g Cheddar grated
- 100 g Basil Pesto
- 250 g Mozzarella torn
Instructions
- Heat the oven to 200°C/400°F. Rub a baking dish with oil. Bring a pot of salted water to the boil.
- Heat the olive oil over a medium heat and add the garlic, fry gently for a minute then pour in the tomatoes. Add the oregano, chilli flakes and plenty of salt and pepper. Bring to a simmer and cook for 15 minutes.
- While the sauce simmers add the pasta to the boiling water and cook according to packet instructions. Mix together the ricotta, cheddar and pesto. Drain the pasta and run under cold water until cool enough to handle.
- Spread half the tomato sauce in the bottom of the baking dish. Fill each pasta shell with a tablespoon of the cheese mixture and place on top of the sauce one by one. Pour the rest of the sauce over the shells then tear over the mozzarella. Put the baking dish in the oven and cook for 30 minutes. Serve.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 450kcal | Carbohydrates: 12g | Protein: 25g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 785mg | Potassium: 403mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1372IU | Vitamin C: 13mg | Calcium: 586mg | Iron: 2mg