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Salami and basil-stuffed pasta shells
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in flavorful baked pasta shells filled with creamy ricotta, fresh basil, and your choice of mild or spicy salami for a delicious twist!
Ingredients:
  • 200g large dried jumbo pasta shells (see Notes)
  • 200g shaved mild Hungarian salami, chopped
  • 1/2 red onion, sliced
  • 700g jar tomato passata
  • 500g fresh ricotta
  • 625.00 ml grated pizza cheese
  • 125.00 ml fresh basil leaves, shredded
  • Baby rocket leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced for the perfect cooking temperature.
  • Boil pasta in a generously salted large saucepan following package instructions until al dente. Drain thoroughly.
  • Heat a non-stick frying pan over medium heat. Cook salami and onion, stirring, for 5 minutes until onion softens and salami turns golden. Remove from heat.
  • Spread passata at the bottom of an 8-cup baking dish. Mix salami, ricotta, 2 cups of pizza cheese, and basil in a bowl. Fill each pasta shell with 2 tablespoons of the salami mixture. Place the shells in the dish, filling-side up. Sprinkle with the rest of the cheese before baking.
  • Bake until golden for about 20 minutes, then enjoy with fresh arugula leaves.

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