Unstuffed Fresh Pasta Shells
with Two Cheeses, Kale & Sweet Pepper
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Let’s give these big pasta shells the freedom to let it all hang out! Instead of filling fresh conchiglie, we’re surrounding them with a generous sauce. The jammy tomato base is loaded with veg, and luxed with creamy ricotta and Grana Padano that bubble under the broiler.
We will send you:
- 1 Sweet pepper
- 1 Bunch of kale
- 15ml Minced garlic
- 225g Fresh conchiglie pasta
- 200ml Tomato sauce
- 25g Grana Padano (contains rennet)
- 60g Ricotta
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs • Milk • Wheat
You will need:
Large oven-safe pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
20 g
Saturated Fat
7 g
Sodium
1460 mg
Total Carb
94 g
Sugars
16 g
Protein
31 g
Fibre
11 g
Preparation
Boil the pasta
- Preheat the oven to broil. Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 3 to 4 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
- In a small bowl, combine the ricotta, ⅓ of the spices and S&P.
Sauté the vegetables
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the kale, sweet pepper, remaining spices and S&P.
- Sauté, 3 to 4 min., until softened and wilted.
Broil the pasta & serve
- To the pan, add the pasta, tomato sauce, ½ the reserved cooking water and S&P.
- Cook, stirring often, 1 to 2 min., until combined.
- Sprinkle with the Grana Padano and dollop the ricotta over top.
- Transfer to the oven and broil, 2 to 4 min., until golden brown.
- Divide the pasta between your bowls. Bon appétit!
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