Makes/Serves:  Serves 4

Skill level: Easy

Prep/cook time: 25mins prep/60min cook

Ingredients:

•400g jumbo pasta shells

•350g Italian style pork sausages, casing removed and in small pieces

•1 1/4 cups fresh ricotta

•1 tsp minced garlic

•1 large egg

•1/2 cup finely grated Parmigiano-Reggiano cheese

•Large handful continental parsley, finely chopped

•1/4 cup thickened cream

•Salt & Pepper, to taste

•1L good quality Italian pasta sauce

•200g mozzarella, torn

Method:

Preheat oven to 190°C. Bring a large pot of salted water to the boil then add the pasta shells and cook until they are al dente (8-10 minutes). Drain well and set aside in a baking pan to cool.

In a large bowl combine the pork sausage, ricotta, garlic, egg, cheese, parsley and cream then season with salt and pepper and mix well.

Add half the pasta sauce to the base of a Pyrex 2.6L Bake N Serve dish. Stuff each shell with a heaped tablespoon of the pork and ricotta filling and place it into the baking dish in the sauce. Repeat with all the shells ensuring they fit in one even layer. Spoon over the remaining sauce and scatter the torn mozzarella on top.

Cover the dish with foil and bake for 45mins, then uncover and bake for 15 minutes longer until the top is golden. Stand for 10 minutes, then top with a little more shopped parsley and serve.

Pork and Ricotta Stuffed Pasta Shells Recipe

by Amanda Michetti on behalf of Global Kitchen Brands - PYREX

* Bringing the family together with Pork and Ricotta Stuffed Pasta Shells