Pasta is one of my favourites – all shapes and sizes cooked all sorts of ways. This oven baked dish of pasta shells stuffed with mushrooms, broccoli and cheesy ricotta is delicious. Excuse me now while I eat. *
Here is the recipe.
Mushroom, Broccoli & Ricotta stuffed pasta shells
Ingredients
400g large pasta shells (conchiglie)
2 tablespoons extra virgin olive oil
250 grams mushrooms, very finely chopped
4 anchovy fillets in oil (optional), drained and chopped
500 grams ricotta
1/2 cup (125ml) milk
80 grams smoked cheddar cheese, grated
1 broccoli head, very finely chopped
Finely grated zest and juice of 1 lemon
Method
- Preheat oven to 200 degrees Celsius.
- Bring a large saucepan of water to the boil. Add the pasta shells and cook for 8 minutes or until almost tender, then drain.
- Meanwhile, heat oil in a frypan over high heat. Add mushrooms, and cook, stirring for 4 minutes or until golden.
- Stir through the anchovy (if using) and cook for a further 1 minute or until the anchovy dissolves. Remove from heat.
- Combine the ricotta and milk, then add half quantities of the mushroom mixture, cheddar and broccoli. Season, then fill the pasta shells with the ricotta mixture and arrange on a greased baking dish.
- Top with the remaining mushroom mixture, cheddar and broccoli.
- Bake for 30 minutes or until golden and bubbling.
- Sprinkle with lemon zest and drizzle with lemon juice to serve.
