Baked pasta shells filled with cheese recipe
 A definite family favourite - cheesy pasta shells with a simple tomato sauce, baked until crisp, golden and gooey. 16 conchiglioni rigati (large pasta shells)1 quantity of tomato sauce (see below)3 tbsp freshly grated Parmesan (or similar vegetarian hard cheese)1 ball of mozzarella, sliced 16 conchiglioni rigati (large pasta shells) 1 quantity of tomato sauce (see below) 3 tbsp freshly grated Parmesan (or similar vegetarian hard cheese) 1 ball of mozzarella, sliced 150g/5oz ricotta 1 ball of mozzarella, finely chopped2 tbsp freshly grated Parmesan (or similar vegetarian hard cheese)16 large fresh basil leavessalt and freshly ground black pepper 150g/5oz ricotta 1 ball of mozzarella, finely chopped 2 tbsp freshly grated Parmesan (or similar vegetarian hard cheese) 16 large fresh basil leaves salt and freshly ground black pepper 4 tbsp olive oil2 garlic cloves, finely chopped2 x 400g tins of plum tomatoes, choppedhandful fresh basil, finely choppedsalt and freshly ground black pepper 4 tbsp olive oil 2 garlic cloves, finely chopped 2 x 400g tins of plum tomatoes, chopped handful fresh basil, finely chopped salt and freshly ground black pepper Method Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool.To make the filling, mash the ricotta with a fork, stir in the chopped mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.To make the tomato sauce, heat the olive oil in a large frying pan over a medium heat. Add the garlic and gently fry for 30 seconds, then add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes.Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce, sprinkle over the parmesan and top with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for five minutes. Serve immediately. Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool. Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool. To make the filling, mash the ricotta with a fork, stir in the chopped mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell. To make the filling, mash the ricotta with a fork, stir in the chopped mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell. To make the tomato sauce, heat the olive oil in a large frying pan over a medium heat. Add the garlic and gently fry for 30 seconds, then add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes. To make the tomato sauce, heat the olive oil in a large frying pan over a medium heat. Add the garlic and gently fry for 30 seconds, then add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes. Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce, sprinkle over the parmesan and top with slices of mozzarella. Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce, sprinkle over the parmesan and top with slices of mozzarella. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for five minutes. Serve immediately. Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for five minutes. Serve immediately.