Stuffed Conchiglioni Arrabiatta
INGREDIENTS
Olive oil
1 red chilli, sliced
2 – 3 green chillies, sliced (depending on your heat preference)
2 garlic cloves, minced
70g tomato paste
3 x 400g tinned vine cherry tomatoes
15ml sugar
Sea salt and freshly ground black pepper to season
250g conchiglioni pasta shells, cooked
For the filling:
125g soft ricotta
125g cream cheese/crème fraiche
Zest 2 lemons
2 cloves garlic, minced
400g chopped Swiss chard, wilted
Sea salt and freshly ground black pepper to taste
100g grated parmesan
METHOD
Place a Le Creuset 28cm Signature Sauté Pan on medium heat and drizzle with olive oil. Add the chilli and garlic and sauté until fragrant. Next, add the tomato paste, tinned tomatoes and sugar and cook for 2 more minutes. Stir to combine. Turn down the heat and allow to simmer for 40 minutes—season to taste. In the meantime, cook the pasta until al dente, rinse, and set aside.
To make the pasta filling, mix all the ingredients. Stuff the shells with the filling. Check the sauce for seasoning. Place the filled shells in the sauce and top with grated Parmesan. Cook for a further 5-10 minutes until the pasta shells and filling are hot. Serve with a crusty baguette, a fresh green salad, and more grated Parmesan.