Broccoli and Ricotta Pasta Shells with Red Pepper Sauce
Tender pasta shells packed with broccoli, ricotta and basil, baked in a sweet roasted red pepper and tomato sauce.
Ingredients
Serves 4- 2red peppers, halved and deseeded
- 2 tbspolive oil
- 1onion, finely chopped
- 3garlic cloves, finely chopped
- 400gtin chopped tomatoes
- Fine salt, to taste
- Black pepper, to taste
- 250gdried large pasta shells
- 400gbroccoli, cut into small florets
- 250gricotta
- 50gvegetarian hard cheese, finely grated
- 15gbasil leaves, hand-torn into small irregular pieces
Method
- Heat the oven to 220°C/200°C fan. Put the red peppers cut-side down on a baking tray, rub with 1 tbsp olive oil and roast for 25 minutes until the skins are blackened in patches and the flesh has collapsed.
- When the peppers have 12 minutes left, bring a large pan of salted water to the boil. Cook the pasta shells for 9 minutes until flexible but still firm, then add the broccoli and cook for 3 minutes until bright green and just tender. Drain well.
- Tip the roasted peppers into a bowl and cover with a plate for 5 minutes until cool enough to handle. Peel away the loosened skins, then finely chop the flesh.
- Heat the remaining olive oil in a wide ovenproof dish or large frying pan. Cook the onion for 6 minutes until soft and lightly golden, then add the garlic for 1 minute until fragrant.
- Stir in the chopped roasted peppers and tomatoes. Season with salt and black pepper, then simmer for 8 minutes until thickened slightly and glossy.
- While the sauce simmers, roughly mash the broccoli with the ricotta, 30g vegetarian hard cheese and the torn basil. Season with black pepper and a small pinch of salt, then spoon the filling into the pasta shells.
- Spoon the pepper sauce evenly across the base of a baking dish if your pan is not ovenproof. Arrange the filled shells in the sauce, scatter over the remaining vegetarian hard cheese and bake for 18 minutes until bubbling at the centre and golden around the edges.
- Leave the dish to stand for 5 minutes until the sauce settles around the shells, then serve.
Per serving
- kcal
- 509
- protein
- 22.5g
- fibre
- 8.3g
- carbs
- 64.9g
- fat
- 17.3g
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