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Ricotta Baked Pasta Shells With Broccolini Cashew Pesto Recipe

Mains

Pasta & Rice

Ricotta Baked Pasta Shells With Broccolini Cashew Pesto Recipe

Prep Time

5 mins
Cook Time

60 mins
Course

Dinner
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia Serves 6 people

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ingredient_10=3 egg yolks

ingredient_11=100g (1 1/4 cups) mozzarella grated

ingredient_12=1 bunch Broccolini® [[BROCCOLINI® CASHEW PESTO]]

ingredient_13=2/3 cup basil leaves [[BROCCOLINI® CASHEW PESTO]]

ingredient_14=2 green chillies chopped [[BROCCOLINI® CASHEW PESTO]]

ingredient_15=1 garlic clove roughly chopped [[BROCCOLINI® CASHEW PESTO]]

ingredient_16=1/4 cup salted cashew nuts roasted [[BROCCOLINI® CASHEW PESTO]]

ingredient_17=1/4 cup extra virgin oil [[BROCCOLINI® CASHEW PESTO]]

ingredient_18=1/2 cup grapeseed oil [[BROCCOLINI® CASHEW PESTO]]

ingredient_19=1/4 cup pecorino cheese finely grated [[BROCCOLINI® CASHEW PESTO]]

ingredient_2=2 x 250g punnets Cherry Tomatoes, halved

ingredient_3=2 tbs olive oil

ingredient_4=1 brown onion finely chopped

ingredient_5=2 large garlic cloves crushed

ingredient_6=400g can cherry tomatoes

ingredient_7=400g large shell pasta

ingredient_8=600g fresh ricotta

ingredient_9=1/2 cup pecorino cheese finely grated

name=Ricotta Baked Pasta Shells With Broccolini^® Cashew Pesto

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2 x 250g punnets Cherry Tomatoes, halved
2 tbs olive oil
1 brown onion finely chopped
2 large garlic cloves crushed
400g can cherry tomatoes
400g large shell pasta
600g fresh ricotta
1/2 cup pecorino cheese finely grated
3 egg yolks
100g (1 1/4 cups) mozzarella grated

BROCCOLINI® CASHEW PESTO

1 bunch Broccolini®
2/3 cup basil leaves
2 green chillies chopped
1 garlic clove roughly chopped
1/4 cup salted cashew nuts roasted
1/4 cup extra virgin oil
1/2 cup grapeseed oil
1/4 cup pecorino cheese finely grated

Featured products

Broccolini®

Cherry Tomatoes

Description

Find out about our ricotta baked pasta shells with broccolini cashew pesto quick and healthy recipe using fresh produce, click to find out more.

step by step instructions

To make the pesto; drop the Broccolini® into a
saucepan of boiling salted water. Cook for 2 minutes or
until bright green. Drain. Refresh in cold water. Pat
dry with a paper towel then roughly chop. Place the
Broccolini® into a food processor with basil, chilli and
garlic. Pulse until finely chopped. Add cashew nuts,
pulse until well combined. Combine the olive oil and
grapeseed oil in a jug. With the processor running,
add the oil in a slow and steady stream until all the
oil has been incorporated. Transfer pesto to a bowl.
Stir in pecorino. Season.
Heat the oil in a saucepan over medium heat. Add
the onion and garlic and cook 2 minutes until the
onion is soft. Add the fresh and canned tomatoes,
season well. Cook, for 20 minutes or until tomatoes
soften.
Cook the pasta in a large saucepan of boiling salted
water for half the time recommended on the packet,
the pasta needs to be firm and hold its shape. Drain
carefully, spread onto a greased tray and set aside to
cool slightly.
Beat the ricotta, pecorino and egg yolks together
until well combined. Stir in ½ cup of the Broccolini® pesto.
Spoon into the pasta shells.
Preheat the oven to 180°C fan-forced. Spoon the
tomato sauce into the base of an 8-cup capacity
lightly greased baking dish. Poke the pasta shells
into the sauce. Cover tightly with foil and bake for
15 minutes. Increase the oven to 220°C fan-forced,
remove the foil and sprinkle over the mozzarella.
Bake uncovered for 8-10 minutes, or until lightly
golden on top. Spoon over some of the remaining
pesto. Serve.

To make the pesto; drop the Broccolini® into a
saucepan of boiling salted water. Cook for 2 minutes or
until bright green. Drain. Refresh in cold water. Pat
dry with a paper towel then roughly chop. Place the
Broccolini® into a food processor with basil, chilli and
garlic. Pulse until finely chopped. Add cashew nuts,
pulse until well combined. Combine the olive oil and
grapeseed oil in a jug. With the processor running,
add the oil in a slow and steady stream until all the
oil has been incorporated. Transfer pesto to a bowl.
Stir in pecorino. Season.
Heat the oil in a saucepan over medium heat. Add
the onion and garlic and cook 2 minutes until the
onion is soft. Add the fresh and canned tomatoes,
season well. Cook, for 20 minutes or until tomatoes
soften.
Cook the pasta in a large saucepan of boiling salted
water for half the time recommended on the packet,
the pasta needs to be firm and hold its shape. Drain
carefully, spread onto a greased tray and set aside to
cool slightly.
Beat the ricotta, pecorino and egg yolks together
until well combined. Stir in ½ cup of the Broccolini® pesto.
Spoon into the pasta shells.
Preheat the oven to 180°C fan-forced. Spoon the
tomato sauce into the base of an 8-cup capacity
lightly greased baking dish. Poke the pasta shells
into the sauce. Cover tightly with foil and bake for
15 minutes. Increase the oven to 220°C fan-forced,
remove the foil and sprinkle over the mozzarella.
Bake uncovered for 8-10 minutes, or until lightly
golden on top. Spoon over some of the remaining
pesto. Serve.