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).