Filled shell pasta
Serves four
200 g large conchiglioni or shell-shaped pasta (about half of package contents)
Filling
1 pkg (250 g) Ricotta cheese
1 jar Stockmann Delicatess pesto sauce
1 egg yolk
Sauce
2 tbsp wheat flour
1 tbsp butter
3 dl milk
1 jar Stockmann Delicatess Romana tomato sauce
black pepper
grated cheese
Cook the pasta in plenty of water until half-tender, about 8 minutes. Drain. Combine the ingredients of the filling, fill the pasta shells and place them in an oven-proof dish.
Prepare the white sauce with butter, wheat flour and milk. Cook for five minutes, then add the tomato sauce. Pour the sauce over the pasta and sprinkle grated cheese on top. Cook in pre-heated oven at 200 °C for about 30 minutes. Serve with rocket and lettuce.