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Ricotta Baked Pasta Shells With Broccolini Cashew Pesto Recipe

Mains

Pasta & Rice

Ricotta Baked Pasta Shells With Broccolini Cashew Pesto Recipe

Prep Time

5 mins
Cook Time

60 mins
Course

Dinner
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia Serves 6 people

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ingredient_10=3 egg yolks

ingredient_11=100g (1 1/4 cups) mozzarella grated

ingredient_12=1 bunch Broccolini® [[BROCCOLINI® CASHEW PESTO]]

ingredient_13=2/3 cup basil leaves [[BROCCOLINI® CASHEW PESTO]]

ingredient_14=2 green chillies chopped [[BROCCOLINI® CASHEW PESTO]]

ingredient_15=1 garlic clove roughly chopped [[BROCCOLINI® CASHEW PESTO]]

ingredient_16=1/4 cup salted cashew nuts roasted [[BROCCOLINI® CASHEW PESTO]]

ingredient_17=1/4 cup extra virgin oil [[BROCCOLINI® CASHEW PESTO]]

ingredient_18=1/2 cup grapeseed oil [[BROCCOLINI® CASHEW PESTO]]

ingredient_19=1/4 cup pecorino cheese finely grated [[BROCCOLINI® CASHEW PESTO]]

ingredient_2=2 x 250g punnets Cherry Tomatoes, halved

ingredient_3=2 tbs olive oil

ingredient_4=1 brown onion finely chopped

ingredient_5=2 large garlic cloves crushed

ingredient_6=400g can cherry tomatoes

ingredient_7=400g large shell pasta

ingredient_8=600g fresh ricotta

ingredient_9=1/2 cup pecorino cheese finely grated

name=Ricotta Baked Pasta Shells With Broccolini^® Cashew Pesto

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2 x 250g punnets Cherry Tomatoes, halved
2 tbs olive oil
1 brown onion finely chopped
2 large garlic cloves crushed
400g can cherry tomatoes
400g large shell pasta
600g fresh ricotta
1/2 cup pecorino cheese finely grated
3 egg yolks
100g (1 1/4 cups) mozzarella grated

BROCCOLINI® CASHEW PESTO

1 bunch Broccolini®
2/3 cup basil leaves
2 green chillies chopped
1 garlic clove roughly chopped
1/4 cup salted cashew nuts roasted
1/4 cup extra virgin oil
1/2 cup grapeseed oil
1/4 cup pecorino cheese finely grated

Featured products

Broccolini®

Cherry Tomatoes

step by step instructions

To make the pesto; drop the Broccolini® into a
saucepan of boiling salted water. Cook for 2 minutes or
until bright green. Drain. Refresh in cold water. Pat
dry with a paper towel then roughly chop. Place the
Broccolini® into a food processor with basil, chilli and
garlic. Pulse until finely chopped. Add cashew nuts,
pulse until well combined. Combine the olive oil and
grapeseed oil in a jug. With the processor running,
add the oil in a slow and steady stream until all the
oil has been incorporated. Transfer pesto to a bowl.
Stir in pecorino. Season.
Heat the oil in a saucepan over medium heat. Add
the onion and garlic and cook 2 minutes until the
onion is soft. Add the fresh and canned tomatoes,
season well. Cook, for 20 minutes or until tomatoes
soften.
Cook the pasta in a large saucepan of boiling salted
water for half the time recommended on the packet,
the pasta needs to be firm and hold its shape. Drain
carefully, spread onto a greased tray and set aside to
cool slightly.
Beat the ricotta, pecorino and egg yolks together
until well combined. Stir in ½ cup of the Broccolini® pesto.
Spoon into the pasta shells.
Preheat the oven to 180°C fan-forced. Spoon the
tomato sauce into the base of an 8-cup capacity
lightly greased baking dish. Poke the pasta shells
into the sauce. Cover tightly with foil and bake for
15 minutes. Increase the oven to 220°C fan-forced,
remove the foil and sprinkle over the mozzarella.
Bake uncovered for 8-10 minutes, or until lightly
golden on top. Spoon over some of the remaining
pesto. Serve.

To make the pesto; drop the Broccolini® into a
saucepan of boiling salted water. Cook for 2 minutes or
until bright green. Drain. Refresh in cold water. Pat
dry with a paper towel then roughly chop. Place the
Broccolini® into a food processor with basil, chilli and
garlic. Pulse until finely chopped. Add cashew nuts,
pulse until well combined. Combine the olive oil and
grapeseed oil in a jug. With the processor running,
add the oil in a slow and steady stream until all the
oil has been incorporated. Transfer pesto to a bowl.
Stir in pecorino. Season.
Heat the oil in a saucepan over medium heat. Add
the onion and garlic and cook 2 minutes until the
onion is soft. Add the fresh and canned tomatoes,
season well. Cook, for 20 minutes or until tomatoes
soften.
Cook the pasta in a large saucepan of boiling salted
water for half the time recommended on the packet,
the pasta needs to be firm and hold its shape. Drain
carefully, spread onto a greased tray and set aside to
cool slightly.
Beat the ricotta, pecorino and egg yolks together
until well combined. Stir in ½ cup of the Broccolini® pesto.
Spoon into the pasta shells.
Preheat the oven to 180°C fan-forced. Spoon the
tomato sauce into the base of an 8-cup capacity
lightly greased baking dish. Poke the pasta shells
into the sauce. Cover tightly with foil and bake for
15 minutes. Increase the oven to 220°C fan-forced,
remove the foil and sprinkle over the mozzarella.
Bake uncovered for 8-10 minutes, or until lightly
golden on top. Spoon over some of the remaining
pesto. Serve.