sausage and lentil stuffed conchiglie
This is Italian comfort food at its best – a sausage pasta bake with fennel seeds and little Puy lentils. It is also an easy dish to double up for a big gathering. Make ahead and pop into the oven when your family or friends arrive.
- 300g giant pasta shells (conchiglie)
- olive oil
- 8 herby sausagesskinned
- 2 cloves garlicsliced
- 1 tsp fennel seedscrushed
- 4 tbsp Puy lentils
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 300ml chicken stock
- ½ a tub ricotta
- 50g parmesangrated
Nutrition: per serving
- kcal756
- fat40g
- saturates0g
- carbs60.7g
- sugars0g
- fibre4.8g
- protein35.9g
- salt3.2g
Method
step 1
Cook the shells until al dente, then rinse them under cold water to stop them cooking.
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.
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.
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.