Ingredients
- 400g Conchiglioni pasta (large shells)
- 300g fresh sheep’s ricotta cheese
- 400g canned whole peeled tomatoes
- 1 bunch of basil
- 1 clove of garlic
- extra virgin olive oil, as needed
- 1 potato
- salt and pepper, to taste
Directions
Step 1
Sauté the garlic in a little olive oil in a saucepan, remove when golden and add the whole peeled tomatoes. Cook over a very low heat for at least two hours. Then sieve the sauce and season with salt and pepper. Add a drizzle of raw extra virgin olive oil.
Step 2
Boil the potato in its skin, peel and mash it. Mix the ricotta with the mashed potato to make a thick cream and season with salt.
Step 3
Cook the pasta shells in plenty of boiling salted water and drain al dente.
Step 4
Fill each pasta shell with the ricotta mixture.
Step 5
Blend the basil leaves with a drizzle of olive oil to a smooth, creamy puree; keep a few basil leaves aside.
Step 6
Serve in individual portions with a ladle of tomato sauce spooned onto each plate, put 7 filled pasta shells on top and garnish with the basil puree and a few basil leaves.
