Shell pasta, also known as Conchiglie, is a type of pasta that is shaped like small shells. It is made from durum wheat semolina, which is a type of hard wheat flour. Shell pasta is a popular choice for many dishes, including pasta salads, baked pastas, and soups. Quantity -500 gm
1/4 cup loosely packed fresh basil leaves, torn (optional)
Method
Arrange oven rack, preheat the oven, and boil water: Arrange a rack in the top third of the oven. Preheat the oven to 375°F. Meanwhile, bring a large pot of salted water (one and a half teaspoons of salt per quart of water) to a boil over high heat.
Cook and drain the pasta: Add the shells to the boiling salted water and cook, stirring occasionally, barely al dente, or still firm when bitten, about 9 minutes or according to package directions. Drain the shells in a colander Drizzle with 1 tablespoon of olive oil and toss to coat while still in the colander. Set aside to cool slightly while you make the cheese filling.
Make the cheese filling: In a medium bowl combine the ricotta, 1 cup of mozzarella, pesto, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Drizzle tomatoes and garlic with olive oil and season: In a 9×13-inch broiler-safe baking dish add the tomatoes and garlic and drizzle with 2 tablespoons olive oil. Season with the remaining 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon freshly ground black pepper. Toss to coat and spread out in an even layer.
Stuff the shells with cheese filling and add to baking dish: Stuff each shell with a generous spoonful (1 heaping tablespoon) of the cheese filling and nestle them between the tomatoes, filling-side up (you’ll have to move the tomatoes around a bit to make room).
