An elegant, easy and absolutely delicious pasta recipe. The shells are filled with a mixture of goat and ricotta cheese infused with sauteed Spanish onion, leek, fresh thyme, garlic and preserved lemon served with a light tomato broth and a dollop of pesto.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 4
- 6 large pasta shells each (4 people)
- 2 Tbsp onlive oil
- White part of 1 leek, finely chopped
- 2 cloves of garlic, finely chopped
- 1 cup of soft goat's cheese
- 1/2 cup of ricotta
- 1/4 cup freshly grated Parmesan cheese
- 3 sprigs of fresh thyme, finely chopped
- 1 preserved lemon wedge, fresh discarded, finely chopped
- Sea salt and freshly ground black pepper for seasoning
- 2 cups of passata
- 1 cup of chicken stock
- 4 Tbsp pesto
- Bring plenty of salted water to the boil and cook pasta shells for 4 minutes. Strain and run under cold water to stop cooking process. Drain.
- Heat olive oil in a frying pan over medium-low heat. Gently fry the leek and Spanish onion for 8 minutes or until soft and translucent. Add garlic and thyme and fry, stirring, for a further 5 minutes. Add a pinch of salt and pepper and mix well. Transfer onion mixture to a bowl to cool.
- In a large bowl combine goat's cheese, ricotta and Parmesan. Mix well. Add preserved lemon. Season will a little salt and mix well. Add the cooled onion mixture and mix again.
- Preheat oven to 350F (180C). Fill pasta shells with cheese mixture. Place in baking dish. Set aside.
- Combine passata and chicken stock in a jug. Mix well then gently and slowly pour into baking dish until liquid reaches half way up the side of the shells.
- Sprinkle on a little salt and drizzle with a little olive oil. Cover with foil and bake for 20 minutes.
- Once pasta is cooked through remove from oven and arrange shells evenly amongst serving dishes. Ladle on some of the tomato broth and top each dish with a dollop of pesto. Serve immediately.