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Ricotta Shells with Tomatoes and Basil

Pasta shells with ricotta cheese, tomatoes, and basil, in a round pan, with a large spoon.

A Taste of Wild - Tasmania

RV-friendly recipes that will take your road cuisine to the next level. Sarah Glover, Australian chef and cookbook author, shares her genius take on delicious meals you can make wherever you go. Follow along as she shares delightful meals, breathtaking views of Tasmania and a taste of the wild.  

Basil and Ricotta Pasta Shells with Fresh Tomatoes Recipe

Pasta is a staple in RV life, it’s safe to say. I think it’s the comfort of knowing you always have something to whip up if you happen to travel an extra day. I’ve discovered jumbo  pasta shells, and love stuffing them and turning them into a cheesy mess of deliciousness. Here is a great way add something extra to your pasta night.

INGREDIENTS

  • 12 jumbo pasta shells
  • 1 cup fresh ricotta
  • 1/3 cup basil leaves, finely chopped
  • 1/3 cup grated Parmesan, plus extra to serve
  • 1 clove garlic, finely chopped
  • Salt
  • 1 x 14 oz can diced tomatoes
  • Handful of baby tomatoes, halved
  • 1/3 cup grated mozzarella

COOKING TOOLS

  • 1 Cutting board
  • 1 Sharp knife
  • 1 Medium mixing bowl
  • 1 Large saucepan
  • 1 Medium enameled cast-iron frying pan
  • Burner/Stove

METHOD

Place a large saucepan of salted water on the stove (or burner) and bring to a boil over medium heat. Cook the shells until just tender, then drain and set aside to cool slightly.

Combine the ricotta, basil, Parmesan, and garlic in a bowl and season with salt.

Spread the canned and fresh tomatoes over the bottom of a medium cast-iron frying pan. Spoon the ricotta mixture into the shells and place in the frying pan with the open sides facing upwards. Sprinkle with mozzarella and cook over medium heat for 10 minutes. You may need to cover the pan with aluminum foil to help the cheese melt. Sprinkle with extra Parmesan and serve.

2 Servings.