sausage and lentil stuffed conchiglie

Name: sausage and lentil stuffed conchiglie
Total time: 1 h
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; 1 tbsp; chicken stock 300ml; ricotta ½ a tub; parmesan 50g, grated

1 hour
serves 4
Easy

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.

October 7, 2015 at 10:04 pm

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

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.