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- sausage and lentil stuffed conchiglie
sausage and lentil stuffed conchiglie
Published: October 7, 2015 at 10:04 PM
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serves 4
Easy
Total time: 1 hr
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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.
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Ingredients
Nutrition
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300g giant pasta shells (conchiglie)
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olive oil
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8 herby sausages
skinned
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2 cloves garlic
sliced
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1 tsp fennel seeds
crushed
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4 tbsp Puy lentils
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400g tin chopped tomatoes
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1 tbsp tomato purée
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300ml chicken stock
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½ a tub ricotta
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50g parmesan
grated
Nutrition: per serving
- kcal756
- fat40g
- saturates0g
- carbs60.7g
- sugars0g
- fibre4.8g
- protein35.9g
- salt3.2g
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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.
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