RECETTE

Délicieuses coquilles farcies sauce tomate et ricott’

How about tasty shells stuffed with our creamy Ricott? This recipe with Italian flavours is as comforting as it is delicious. It’s also perfect if you want to eat a good hot dish without having to overdo it. It’s super easy to make, the oven does the work for you!

Ingredients

For the sauce

  • 700g tomato sauce
  • 10g olive oil
  • ½ garlic clove
  • 3g salt
  • Large pinch of oregano
  • Pinch of red pepper

For the shells and stuffing

  • +/-200g shells (Place them in your baking dish beforehand to see how many shells will fit)
  • 4 units Ricott’ (600g)
  • 4g nutritional yeast (optional)
  • A few fresh basil leaves or fresh sage

Method

For the tomato sauce

  1. In a saucepan over medium heat, stir-fry the garlic in the olive oil for 2 minutes.
  2. Add the tomato sauce, oregano, pinch of red pepper and salt.
  3. Bring to a boil and simmer for 10 minutes, stirring frequently. Season with salt and pepper if necessary.
  4. Set sauce aside in a 25 x 25 cm baking dish.

For the shells

  1. Preheat oven to 200°C.
  2. In a large bowl, combine ingredients for the filling. Taste. Season with salt and pepper if necessary.
  3. Add about 1 large tablespoon of ricotta mixture into each shell. Place the stuffed shells on the sauce, open side up. Cover dish with aluminum foil.
  4. Bake for 1 hour. If desired, cook 3 to 5 minutes longer, without foil, until golden / brown
  5. Serve with fresh herbs such as basil or sage.

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