Facebook Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce Recipe | The Spice Tailor
Shop now - Free delivery on orders over £25 to the UK

Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce

This dish takes the concept of “pasta bake” to a whole new level. Conchiglioni are a large shell-shaped pasta that in perfect for stuffing with a variety of yummy stuffings and baking in a flavourful sauce. This version came about when our team member, Maja Alice, was in a scramble to cook a quick weekday dinner from what she had to hand in her fridge and larder. The result was a dish worthy of serving to guests at a dinner party - simple, but a true flavour sensation, marrying the best of Italy with the best of India. This dish is a true testament to the wonder of flavour fusions from different food culture. Can be doubled for a family dinner. For a milder version, substitute the Fiery Goan Curry with our Original Tikka Masala or Classic Butter Chicken.
  • 2-3serves
  • 10mins prep
  • 30mins cook
This dish takes the concept of “pasta bake” to a whole new level. Conchiglioni are a large shell-shaped pasta that in perfect for stuffing with a variety of yummy stuffings and baking in a flavourful sauce. This version came about when our team member, Maja Alice, was in a scramble to cook a quick weekday dinner from what she had to hand in her fridge and larder. The result was a dish worthy of serving to guests at a dinner party - simple, but a true flavour sensation, marrying the best of Italy with the best of India. This dish is a true testament to the wonder of flavour fusions from different food culture. Can be doubled for a family dinner. For a milder version, substitute the Fiery Goan Curry with our Original Tikka Masala or Classic Butter Chicken.
Made with
Fiery Goan Curry

Fiery Goan Curry

Share with friends

Ingredients

  • 1 pack of The Spice Tailor Fiery Goan Curry
  • 1 can of Italian chopped tomatoes (400ml)
  • 8-10 Conchiglioni pasta shells
  • 125g ricotta cheese
  • 100ml coconut milk or 50ml milk
  • Good handful basil leaves, finely chopped
  • Salt and pepper to taste

Method

  1. Heat your oven to 180°C.
  2. In a large pot of salted water, parboil your pasta for 4-5 minutes, stirring to ensure they don’t stick together. Once parboiled, drain, refill your pot with cold water and re-submerge your pasta to chill.
  3. On a medium heat, fry the paste from the smaller pouch of the curry kit for 1 minute, saving the whole spices for another cook. Then, add the content of the larger pouch and the chopped tomatoes. Bring to a simmer and season to taste with salt. Let simmer for a minute or two, stirring occasionally, then take off the heat.
  4. While your tomato sauce is simmering, mix the ricotta and milk. If you are having trouble bringing it together, you can use a hand blender to incorporate. Stir in your chopped basil and season with salt and black pepper to taste.
  5. Pour your tomato sauce into a deep oven dish (or, if your pan is oven proof, you can simply leave it in the pan).
  6. Drain your pasta shells again. Using a tablespoon, begin to fill each shell with the ricotta mix and place gently in the sauce with the opening of the shell placed upwards. You want most of the pasta to be submerged in the tomato sauce so it doesn’t dry out. Repeat with all shells.
  7. Bake in the oven for 20-30 minutes until the edges of the pasta shells begin to go gently golden.
  8. Serve warm with a green salad, some crusty buttered bread or garlic bread.

Related recipes

Lentil and Jackfruit “Crab” Cakes
View Recipe
Lettuce Wraps with Thai Red Curry Tofu by Anisha
View Recipe
Tofu and Mushroom Korma with Peas and Baby Tomatoes
View Recipe
Vegetable and Paneer Korma with Apricots
View Recipe
Bombay Potatoes
View Recipe
Sweetcorn Cob and Peanut Curry
View Recipe
Karahi Mushrooms with Peas
View Recipe
Paneer and Peppers Karahi
View Recipe
Smoky Aubergine Mash (Bharta)
View Recipe
Vegetable and Lentil Pot Pies with Tomato Chutney
View Recipe
Tofu and Vegetable “Pad Thai” Style Noodles
View Recipe
Chickpea and Vegetable Tajine
View Recipe
Italian-Style Neatballs in a Tomato Sauce
View Recipe
Loaded Jackfruit Nachos
View Recipe
Spicy Buffalo-Style Hot Chickpea Wraps
View Recipe
Roasted Pumpkin Curry
View Recipe
Chickpea and Aubergine Pastries by Carrie
View Recipe
Liz’s Chickpea Masala Pizza
View Recipe
Tikka Tomato Rice 3 x Ways
View Recipe
Kerala-Style Mixed Vegetable Coconut Avial
View Recipe
Indian Street-Food Potato Cakes with Chickpea Chaat
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Crispy Lentil Fritters
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Spiced Veggie Lasagne
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Creamy Rogan Mushrooms
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Thai Red Pumpkin Curry
View Recipe
Spicy Jackfruit Curry Pizza
View Recipe