Maltese Sausage, Pumpkin & Ricotta Stuffed Pasta Shells
Ingredients
- 200g pasta she;;s, partly cooked
- 2 Maltese sausages, skin removed
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp olive oil
- 1 tbsp fresh thyme/ sage, chopped
- 100g pumpkin, finely diced
- 500g Hanini Ricotta
- 1 tbsp fresh parsley, chopped
- Salt & Pepper to taste
- 1 egg, beaten
- 2 tbsp Parmesan, grated (plus extra)
- 500g-600g ready-made tomato sauce
- 2 tbsp breadcrumbs
Method
- Start by heating the oil and frying the sausage meat to brown.
- Add in the onion, garlic, herbs and pumpkin and continue to cook for 5-6 minutes.
- In a bowl, mix together the ricotta, grated Parmesan, beaten egg, parsley and season well with salt and pepper.
- Mix in the cooked sausage and pumpkin mixture. Pour the ready-made tomato sauce into the base of a large round oven dish.
- Fill the partly cooked pasta shells with the filling and place into the dish on top of the sauce.
- Finish off with extra grated cheese, breadcrumbs and a good drizzle of olive oil.
- Bake in the oven for 15-20 minutes at 200⁰C till golden brown.