Ricotta-stuffed Pasta Shells with Chicken Sauce

Serves 4


Ingredients:

500g conchiglie
2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
60g prosciutto, sliced
125g mushrooms, chopped
250g chicken mince
2 tbsp tomato paste
425g can tomatoes
½ cup (125ml) dry white wine
1 tsp dried oregano
salt and pepper
250g ricotta cheese
220g grated mozzarella cheese
1 tsp snipped fresh chives
1 tbsp chopped fresh parsley
3 tbsp freshly grated Parmesan cheese


Method:

1. Add the conchiglie to a large pan of rapidly boiling water and cook until just tender. Drain well. Heat the oil in a large frying pan. Add the onion and garlic, then stir over low heat until the onion is tender. Add the prosciutto and stir for 1 minute.
2. Add the mushrooms to the pan and cook for 2 minutes. Add the chicken mince and brown well, breaking up any lumps with a fork as it cooks.
3. Stir in the tomato paste, undrained crushed tomatoes, wine, oregano, salt and pepper. Bring to the boil, reduce heat and simmer for 20 minutes.
4. Preheat the oven to 180°C (350°F). Combine the ricotta, mozzarella, chives, parsley and half the Parmesan cheese. Spoon a little of the mixture into each shell. Spoon some of the chicken sauce into the base of a casserole dish. Arrange the conchiglie on top. Spread the remaining sauce over the top and sprinkle with the remaining Parmesan cheese. Bake 25-30 minutes, or until golden.