sausage and lentil stuffed conchiglie
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 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
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.
