Creamy Caprese Stuffed Pasta Shells

Creamy Caprese Stuffed Pasta Shells 

This dish will literally transport you to Italy, it’s creamy, cheesy and the sun dried tomato sauce just brings it all together.

I served this as a main for Valentine’s Day, alongside my Arancini as a starter and tiramisu for dessert.

Ingredients:

• 250g jumbo pasta shells 
• 500g ricotta 
• 375g mozzarella 
• 285g sun dried tomatoes, finely chopped 
• 2 tbsp freshly chopped basil 
• Salt & pepper 
• 100ml chicken stock 
• 100ml double cream 

Preheat the oven to 180C. In a large pan of salted boiling water, cook the pasta until al denté. Drain and leave to cool.

Meanwhile, in a large bowl, stir together the ricotta, mozzarella, half the sun dried tomatoes, basil, then season with salt & pepper.

In a small saucepan over a low heat, combine chicken broth, double cream and the remaining sun dried tomatoes. Bring to a simmer and cook for 5 minutes.

Pour 1/3 of the sauce into an oven proof dish. Spoon the ricotta mixture into the pasta shells and place into the pan, then pour over the remaining sauce.

Bake in the oven until the cheese has melted and is golden, around 20-25 minutes.