RECIPE:
Ingredients
Ricotta Filling:
Lumaconi Pasta Shells (36)
500g/17.6oz Ricotta
100/3.5oz Shredded Mozzarella Cheese
1/4 Cup Parmesan Cheese
1/4 Tsp Ground Nutmeg
1 Tsp Dried Parsley
1 Egg
Topping:
100g/3.5oz Shredded Mozzarella Cheese
Parmesan Cheese
Fresh chopped basil for garnish
Tomato Sauce:
2 (400g/14oz) Tins Tomato Puree (Passata)
1 Small Onion, finely chopped
4 Whole Garlic Cloves
1 Tsp Oregano
1 Tsp Sugar
Fresh Basil Spring
Salt and Pepper
Method:
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