• 300g giant pasta shells (conchiglie)
  • olive oil
  • 8 herby sausages, skinned
  • 2 cloves garlic, sliced
  • 1 tsp fennel seeds, crushed
  • 4 tbsp Puy lentils
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 300ml chicken stock
  • ½ a tub ricotta
  • 50g parmesan, grated


  • 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.


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