Unstuffed Fresh Pasta Shells
with Two Cheeses, Kale & Sweet Pepper
670 cals
20 mins
Description
Let’s give these big pasta shells the freedom to let it all hang out! Instead of filling fresh conchiglie, we’re surrounding them with a generous sauce. The jammy tomato base is loaded with veg, and luxed with creamy ricotta and Grana Padano that bubble under the broiler.
Contains:
Eggs • Milk • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
1 Sweet pepper
1 Bunch of kale
15ml Minced garlic
225g Fresh conchiglie pasta
200ml Tomato sauce
25g Grana Padano (contains rennet)
60g Ricotta
9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Nutrition
Total fat | 20g |
Saturated Fat | 7g |
Sodium | 1460mg |
Total carbs | 94g |
Sugar | 16g |
Protein | 31g |
Fibres | 11g |
Recipe Instructions
- Preheat the oven to broil. Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 3 to 4 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Meanwhile, halve, core and medium-dice the sweet pepper.
- In a small bowl, combine the ricotta, ⅓ of the spices and S&P.
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the kale, sweet pepper, remaining spices and S&P.
- Sauté, 3 to 4 min., until softened and wilted.
- To the pan, add the pasta, tomato sauce, ½ the reserved cooking water and S&P.
- Cook, stirring often, 1 to 2 min., until combined.
- Sprinkle with the Grana Padano and dollop the ricotta over top.
- Transfer to the oven and broil, 2 to 4 min., until golden brown.
- Divide the pasta between your bowls. Bon appétit!
