Stuffed Conchiglioni Arrabiatta

Wholesome and delicious. This ricotta and swiss chard stuffed conchiglioni served with a rich tomato sauce is sure to be a family favourite.

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.