Ingredients :
350g/3/4 lb large conchiglie pasta shells
3 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped 1 celery stalk, finely chopped 1 splash dry white wine
400 g / 2 cups canned tomatoes, chopped
300 g / 10 oz mozzarella cheese, finely chopped
1 tbsp freshly chopped parsley Salt and cayenne pepper
Hard cheese, to serve (optional) Parsley, to garnish

Method : Prep and cook time: 50 min
1      Preheat the oven to 180C (375F / Gas Mark 5).
2      Cook the conchiglie in boiling salted water until al dente. Refresh under cold running water and let drain.
3      Grease an ovenproof dish with a little oil.
4      Sweat the shallots, garlic and celery in the remaining oil.
5      Add the white wine and tomatoes, simmer for about 5 minutes, remove from the heat and season with salt and cayenne pepper.
6      Fill the conchiglie with the tomato sauce and place in the ovenproof dish, spooning any leftover sauce into the spaces between the conchiglie.
7      Scatter the mozzarella over the conchiglie and bake in the preheated oven for about 20 minutes.
8      Remove from the oven and garnish with parsley. Serve with hard cheese (optional).

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