Ingredients
- giant pasta shells (conchiglie) 300g
- olive oil
- herby sausages 8, skinned
- garlic 2 cloves, sliced
- fennel seeds 1 tsp, crushed
- Puy lentils 4 tbsp
- chopped tomatoes 400g tin
- tomato purée 1 tbsp
- chicken stock 300ml
- ricotta ½ a tub
- parmesan 50g, grated
Method
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Step 1
Cook the shells until al dente, then rinse them under cold water to stop them cooking.
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Step 2
Meanwhile heat 2 tbsp olive oil in a pan. Break bits of sausage into the oil and fry until golden, breaking them up with a spatula so you have pieces about the size of chunky mince. Add the garlic and cook for 2 minutes, then add the fennel seeds and fry for a minute.
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Step 3
Tip in the lentils, tomatoes, purée and stock. Simmer for 20-25 minutes until the lentils are tender but still have a little bite, and the sauce is thickened.
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Step 4
Heat the oven to 180C/fan 160C/gas 4. Put the shells in a shallow, oiled baking dish and fill with the sauce. Dollop over small blobs of the ricotta and scatter over the parmesan. Cook for 25-30 minutes until the tops are golden.
Nutritional Information
- Kcals 756
- Carbs 60.7g
- Protein 35.9g
- Fat 40g
- Salt 3.2g
- Fibre 4.8g
