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🍽️ Ricotta-filled shell pasta with meat sauce

818 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 400 g minced meat (mixed)
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 400 g chunky tomatoes (can)
• salt
• pepper (from the mill)
• 300 g ricotta
• 1 pinch lemon zest (organic)
• 2 tbsp freshly chopped herbs (e.g. sage and parsley)
• 100 g freshly grated parmesan
• 350 g conchiglie

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely dice the onion and the garlic.
3. 3. Heat oil in a pan.
4. 4. Fry the minced meat in the hot oil until crumbly.
5. 5. Add the diced onions and garlic.
6. 6. Sauté the vegetables briefly.
7. 7. Stir in the tomato paste.
8. 8. Add the tomatoes to the pan.
9. 9. Season the sauce with salt and pepper.
10. 10. Let the sauce simmer for about 20 minutes until it thickens.
11. 11. Put the ricotta into a bowl.
12. 12. Add the lemon zest.
13. 13. Add the herbs.
14. 14. Add 2 tablespoons of grated Parmesan.
15. 15. Mix the filling ingredients well.
16. 16. Season the filling with salt and pepper.
17. 17. Switch the oven to grill mode.
18. 18. Preheat the oven.
19. 19. Cook the pasta in salted water.
20. 20. Cook the pasta al dente (firm to the bite).
21. 21. Drain the pasta.
22. 22. Let the pasta drain well.
23. 23. Place the pasta in a baking dish.
24. 24. Fill the pasta with the ricotta cream.
25. 25. Distribute the meat sauce around the pasta.
26. 26. Distribute the remaining meat sauce over the pasta.
27. 27. Sprinkle the pasta with the remaining cheese.
28. 28. Place the baking dish under the grill.
29. 29. Grill the pasta for about 10 minutes.
30. 30. Serve the pasta.

Nutrition per serving

• kcal: 818
• Protein: 46 g · Fett/Fat: 40 g · Carbs: 69 g