Baked pasta shells stuffed with cheese, tomato and fennel sauce

1. 1

   To make the pasta and filling, cook the pasta in a pan of boiling salted water until al dente following pack instructions. Drain.

2. 2

   Heat olive oil in a pan and fry the shallots and fennel for 10 minutes, or until softened. Remove from heat and let cool. Stir in the Parmesan, ricotta, and oregano, then season with salt and pepper. Place the mixture into a piping bag and fill each pasta shell.

   10 min

3. 3

   To make the sauce, heat olive oil in a saucepan over medium heat and fry the fennel and garlic for 10 minutes, or until softened. Add the tomatoes, oregano, olives, and passata, then simmer for another 10 minutes until softened; set aside.

   20 min

4. 4

   Preheat the oven to 200°C (180°C fan). Spread the sauce in an even layer in a baking dish, then arrange the filled shells on top. Drizzle with olive oil, cover with foil, and bake for 20 minutes, or until heated through.

   20 min

   200°C

5. 5

   Before serving, sprinkle over grated Parmesan, fresh oregano leaves, and reserved fennel fronds.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.