Baked pasta shells with cheese and tomato sauce recipe
 Bursting with Italian flavours, this impressive yet simple recipe takes the humble pasta bake to the next level. 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling2 shallots, diced ½ fennel bulb, diced40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling 2 shallots, diced ½ fennel bulb, diced 40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano 25ml/1fl oz olive oil1 fennel bulb, grated (fronds reserved)2 garlic cloves, chopped500g/1lb 2oz cherry tomatoes, halved 1 tsp dried oregano 50g/1¾oz good-quality black olives, pitted 300ml/10fl oz passata 25ml/1fl oz olive oil 1 fennel bulb, grated (fronds reserved) 2 garlic cloves, chopped 500g/1lb 2oz cherry tomatoes, halved 1 tsp dried oregano 50g/1¾oz good-quality black olives, pitted 300ml/10fl oz passata 50g/1¾oz Parmesan, grated2 tsp fresh oregano (leaves only) 50g/1¾oz Parmesan, grated 2 tsp fresh oregano (leaves only) Method To make the pasta and filling, cook the pasta in a pan of boiling salted water until ‘al dente’ following pack instructions. Drain. Heat the olive oil in a pan and fry the shallots and fennel for 10 minutes, or until softened. Remove from the heat and cool. Stir in the Parmesan, ricotta and the oregano, taste and season with salt and pepper. Place the mixture into a piping bag and fill each pasta shell with it. To make the sauce, heat the olive oil in a saucepan over a medium heat and fry the fennel and garlic for 10 minutes, or until softened. Add the tomatoes, oregano, olives and passata and simmer for another 10 minutes, until softened, set aside. Preheat the oven to 200C/180C/Gas 6. Tip the sauce into a baking dish and spread it out in an even layer, then top with the filled shells. Drizzle with olive oil and cover in foil. Bake for 20 minutes, or until hot all the way through. To serve, sprinkle over some grated Parmesan, a scattering of fresh oregano leaves and the reserved fennel fronds. To make the pasta and filling, cook the pasta in a pan of boiling salted water until ‘al dente’ following pack instructions. Drain. To make the pasta and filling, cook the pasta in a pan of boiling salted water until ‘al dente’ following pack instructions. Drain. Heat the olive oil in a pan and fry the shallots and fennel for 10 minutes, or until softened. Remove from the heat and cool. Stir in the Parmesan, ricotta and the oregano, taste and season with salt and pepper. Place the mixture into a piping bag and fill each pasta shell with it. Heat the olive oil in a pan and fry the shallots and fennel for 10 minutes, or until softened. Remove from the heat and cool. Stir in the Parmesan, ricotta and the oregano, taste and season with salt and pepper. Place the mixture into a piping bag and fill each pasta shell with it. To make the sauce, heat the olive oil in a saucepan over a medium heat and fry the fennel and garlic for 10 minutes, or until softened. Add the tomatoes, oregano, olives and passata and simmer for another 10 minutes, until softened, set aside. To make the sauce, heat the olive oil in a saucepan over a medium heat and fry the fennel and garlic for 10 minutes, or until softened. Add the tomatoes, oregano, olives and passata and simmer for another 10 minutes, until softened, set aside. Preheat the oven to 200C/180C/Gas 6. Tip the sauce into a baking dish and spread it out in an even layer, then top with the filled shells. Drizzle with olive oil and cover in foil. Bake for 20 minutes, or until hot all the way through. Preheat the oven to 200C/180C/Gas 6. Tip the sauce into a baking dish and spread it out in an even layer, then top with the filled shells. Drizzle with olive oil and cover in foil. Bake for 20 minutes, or until hot all the way through. To serve, sprinkle over some grated Parmesan, a scattering of fresh oregano leaves and the reserved fennel fronds. To serve, sprinkle over some grated Parmesan, a scattering of fresh oregano leaves and the reserved fennel fronds.