Ingredients:
15-20 pasta shells (conchiglioni)
100 grams mozzarella
150 grams ricotta
2 tbsp mascrapone
1/3 cup parmesan grated
1 egg
2 tbsp olive oil
300 grams smoked sausage
For tomato sauce you’ll need:
1 can (400g) peeled tomatoes
1/2 cup tomato puree
1-2 tsp dried oregano (basil works well too)
fresh herbs (basil, thyme, oregano)
Instructions:
The first step is preparing the pasta according to the instructions on the package. Also warm the oven up to 200C (400F) (no fan).
Mix ground cheeses and egg for filling of the pasta. Save just a couple of tablespoons of Parmesan cheese to sprinkle your pasta later.
Next, make the tomato sauce. The first step is chopping tomatoes a little so that they were whole and mix with tomato puree and herbs. Put salt and pepper and add a little sugar for the sauce not to be sour.
Pour the sauce into a baking dish. Fill all the conchiglioni with the filling and spread on top. Slice the sausage and also put it into the dish.
Sprinkle the pasta with remaining parmesan, sprinkle with olive oil and bake in the oven for 20-25 minutes. The pasta should be slightly baking. If not, you can turn on the grill during the last minutes.
Take the dish out from the oven, sprinkle with fresh herbs and serve.
Sourse: http://www.foodienarium.com/