I recently bought
the chunky lumaconi pasta shells and thought that the first dish made
with them should be a pasta bake, and that's what I made. I went with
the classic combination of pasta, tomatoes, mozzarella and basil
here. I stuffed the pasta shells with mozzarella cherries that had
been rolled in pesto, covered them with a heirloom tomato sauce and a
bit of extra cheese and baked in the oven.
The firm giant
pasta stuffed with fragrant pesto, melting mozzarella and covered in
fresh tomato sauce made a very good combination indeed. Here's my
recipe.
Ingredients
Sauce:
3 large heirloom
tomatoes
1 onion
3 garlic cloves
2 tbsp tomato
purée
Salt to taste
Ground black
pepper to taste
Stuffing:
Handful of basil
leaves
2 garlic cloves
10 g pine nuts
4 tbsp olive oil
200 g mozzarella
cherries
Pasta:
12 lumaconi pasta
shells
Vegetarian pasta
cheese
Method
Make the tomato
sauce first by cooking the finely chopped onion and garlic until soft
and then adding the finely chopped heirloom tomatoes. Let simmer and
season to taste.
Prepare the
stuffing by puréeing the pesto ingredients together and mixing them
with the mozzarella cherries.
Cook the lumaconi
in water until al dente, cool them down with cold water so that they
are easier to handle.
Stuff the lumaconi
with the mozzarella cherries and pour the tomato sauce on the top.
Grate little
vegetarian pasta cheese for the top.
Bake at 180 C for
about 20 minutes.
Enjoy!
Your VegHog
