Ricotta & Lamb Stuffed Pasta Shells
SERVES 4-6
PREP TIME 35-40 mins
DIFFICULTY Medium
INGREDIENTS
500g lamb mince
1 onion, finely chopped
2 garlic cloves, minced
1 capsicum, finely diced
2 carrots, finely diced
Salt to season
700 gm Passata
¼ tsp cinnamon
1 Bay leaf
2 tsp dried oregano
250 gm large pasta shells
1 tbsp olive oil
Green Cheese Sauce
1 onion, finely chopped
2 garlic cloves, finely chopped
250 gm Frozen spinach
1 c basil leaves
1 tbsp zest lemon
500 gm ricotta
200 gm grated cheddar
100 gm mozzarella, sliced
METHOD
Preheat oven to 200°C fan.
Place the lamb mince, cold, into a large ovenproof frying pan with a tight-fitting lid, over high heat.
Once the pan comes to temp and the mince starts to brown, stir it (5 mins).
Add in the onions, carrots, capsicum, garlic, and season with salt. Continue to cook for a further 10 mins until cooked through.
Add the cinnamon, bay leaf, dried oregano, and Passata. Rinse the Passata bottle with 500 ml water and add it to the pan. Cover and simmer while you prepare the pasta shells (15 mins or so).
Meanwhile, parboil the pasta shells for approximately 2/3 of the suggested cooking time, then set aside to cool.
In a medium non-stick frying pan, saute the onion and garlic in olive oil until golden brown, about 5 mins.
Stir through the basil and the frozen spinach to cool the pan down and thaw the spinach.
Blend the spinach mixture until smooth in a small food processor, then place it in a mixing bowl and mix well with the ricotta, cheddar, and lemon zest.
Remove the lamb sauce from the heat and working carefully, begin scooping out sauce to make space for a shell and refilling the shell with the sauce*.
Squish all the shells amongst all the sauce.
Dollop the cheese sauce over the top, spreading it about and making a reasonably thick layer, then top with sliced mozzarella.
Cover the pan with a lid and place it in the oven for 20 mins. Then, remove the lid and cook for a further 15 mins to really bubble it up.
Let the dish rest for a few minutes before serving
*This process would benefit from cooling time but that is something we battle on a school night, so proceed with caution and prowess.