Baked Bertollini Pasta Filled with Ricotta, Mozzarella & Basil with Tomato Sauce
This cone-shaped Bertollini pasta is super tasty when filled and baked. Bertolli with Butter’s olive oil is great for making the soffritto for the tomato sauce. It’s also perfect to dot all over the top to keep the dish moist and shiny during cooking. This simple but delicious recipe combines all 3 pasta flavours and works just as well with conchiglioni rigati (large pasta shells) if you’ve run out of Bertollini. Buon appetito!
Buy Bertollini here.
- 250 g large multi-coloured Bertollini pasta cones (or conchiglioni rigati)
- 30 g Bertolli with Butter plus extra for dotting
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- ½ celery stalk, finely chopped
- 2 x 400 g tins of chopped plum tomatoes
- handful of basil, finely chopped
- 200 g ricotta
- 150 g mozzarella, finely chopped
- 20 g grated Parmesan plus extra for topping
- A handful basil leaves finely chopped
- a little salt and pepper
- Preheat the oven to 180 degrees centigrade (fan oven).
- First make the sauce. Melt Bertolli with Butter in a pan and sweat onion, garlic and celery on a medium heat for about a minute. Add tomatoes with a little water (I usually rinse out the tomato cans – here I put ½ a can of water). Add basil, a little salt, cover with a lid and leave to simmer gently for about 20 minutes.
- Meanwhile, make the filling. Combine all filling ingredients, season with a little salt and pepper. Place in a piping bag and fill each pasta.
- Line an ovenproof dish (large enough to fit the cones) with about half of the tomato sauce. Arrange filled pasta cones over and spoon remaining tomato sauce on top and some grated Parmesan, dot with Bertolli with Butter. Cover with foil and bake in the oven for 20 minutes. Remove the foil and continue to bake for a further 7 minutes.
- Remove from the oven, leave to rest for a couple of minutes, then serve.