Ingredients
- 24 conchiglione (large pasta shells)
- 200g prosciutto, roughly chopped
- 2 tablespoons snipped chives
- 2 very large handfuls chopped basil
- 90g salted butter
- 500g (2 cups) ricotta cheese
- 150g (1 cup) roasted capsicum, chopped
- 100g (1 cup) grated parmesan cheese
- 750ml (3 cups) bottled tomato pasta sauce
Method
1. Preheat the oven to 180°C. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Place the prosciutto, chives and basil in a food processor or blender and pulse until chopped.
2. Melt the butter in a large frying pan over medium heat. Add the prosciutto mixture and cook for about 5 minutes, or until the prosciutto is golden and crisp. Transfer the mixture to a bowl, add the ricotta cheese, capsicum and a quarter of the parmesan cheese. Stir well and season to taste.
3. Pour the pasta sauce into a 3 litre ovenproof dish. Spoon the ricotta mixture into the pasta shells and place in the dish. Sprinkle the remaining parmesan cheese over the shells and bake for 25-30 minutes, or until golden. Spoon the sauce over the shells and serve.
