Pizza Stuffed Pasta Shells

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SERVES

6 people

TIME

45 minutes

INGREDIENTS

Filling:
500g ricotta cheese
1/2 cup chopped mini pepperoni
2 cups grated mozzarella, split
1 cup finely grated parmesan, split
1 tsp oregano
Salt and fresh ground pepper to taste

Large pasta shells, cooked al dente

Pasta Sauce:
2 tsp oil
1 white onion, finely chopped
3 cloves garlic, minced
500ml Crushed tomatoes
 1/2 tsp chilli flakes
1 tsp oregano
1 tsp sugar
Salt and Fresh ground pepper to taste
slice mini pepperoni
Chopped fresh parsley

Directions

  1. In a large bow, mix together all of the filling ingredients and season with salt and pepper.
  2. Fill each pasta shells with mixture
  3. Meanwhile, in a large one proof casserole pan heat oil and cook onions until soft. Add garlic and cook until aromatic.
  4. Stir through the crushed tomatoes and spices.  Season with salt, pepper and sugar.  Cook until sightly thickened, about 20 minutes.
  5. Arrange pasta shells over top in a nice pattern. Top with grated mozzarella, parmesan and sliced mini pepperonis.
  6. Bake for 20 minutes at 180ºC until bubbling. Girl for 2 minutes
  7. Garnish with parsley before serving, enjoy!