Recipes
Ingredients
- 300 g large pasta shells
- 400 gr Manna Bolognese Sauce
- 250 g ricotta
- Parmesan cheese
- Basil leaves
- Pepper – salt
For the basil pesto:
- 20 g fresh basil leaves
- 20 gr grated Parmesan cheese
- 30 g roasted pine nuts
- 50ml olive oil
- Pepper – salt
Preparation
- Boil the pasta shells in salted water. Drain.
- Mix the ricotta with a few leaves of finely chopped basil, salt and pepper.
- Take a large ovenproof casserole dish and cover the bottom with a layer of the bolognese sauce.
- Add the pasta shells and fill with the ricotta mixture.
- Place in the oven for 15 to 20 minutes at 180 degrees.
- Meanwhile, put the ingredients for the basil pesto in the food chopper and mix well.
- Remove the pasta shells from the oven and spread the pesto over them.
- Garnish with fresh basil leaves.
