Stuffed Pasta Shells

Be warned - this recipe is truly indulgent! Enjoy this sumptuous pasta dish from AGA Rangemaster Group Home Economist Alexandra Dibble 

Stuffed pasta shells

Serves 4 - 6

Ingredients

4 portions of ready-made or home-made meat, vegetarian or vegan bolognaise

20-25 large pasta shells

250g grated mozzarella

200g mascarpone

200g ricotta

Method

1. Place the pasta shells in a large saucepan of water and bring to the boil on the induction hob, power level 7 and allow to simmer for 8-10 minutes, until soft but still holding shape.

2. In a large bowl mix together the mozzarella, mascarpone and ricotta until fully combined. Season with salt and pepper. When the cooked pasta shells are cool enough to handle, generously stuff each of the pasta shells with the cheese mixture.

3. Place the bolognaise in an AGA fry pan with removable or heat prove handle, or oven proof dish. Arrange the pasta shells on the top in which ever pattern you wish.

Roasting Oven method: Place the pasta on the fourth set of runners in the roasting oven for 20-25 minutes

Conventional oven method: Set to 200 °C - place the pasta on a grid shelf for 20-25 minutes.

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