Pasta shells with ricotta

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Vegetarian stuffed cognilioni shells with ricotta and bell pepper in a tomato sauce




Preheat the oven to 180 degrees. Cook the pasta shells al dente for about 6 minutes and then drain. Chop the onion and garlic and fry them in a little oil. Then add the tomato sauce and season with salt and pepper. Let the sauce simmer for 10 minutes and thicken slightly.
Stir the ricotta with a pinch of salt and pepper and stir in 3 tablespoons of pine nuts, chopped basil and grilled bell pepper. Fill the pasta shells with a small spoonful of the ricotta mixture. Place the tomato sauce in a baking dish and place the stuffed pasta shells in it. Sprinkle with the rest of the pine nuts and some parmesan cheese. Place the casserole with filled pasta shells in the oven for another 20 minutes.
The pasta shells are sometimes available at the large supermarkets or at an Italian specialty store or online.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
pasta shells-with-ricotta

Source: Leukerecepten by leukerecepten-nl.
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