for the flavour shell pasta featured

Three Cheese Yellow Piquanté Pepper Stuffed Fontina Shells

Three Cheese Peppadew® Yellow Piquanté Pepper Stuffed Fontina Shells

5
(1)

A delicious twist on a classic. This vegetarian dish combines the hearty flavours of a classic, quick-to-make pasta tray bake with an unexpected ray of sunshine – Yellow Piquanté Peppers. Created by: @fortheflavour

Three Cheese Peppadew® Yellow Piquanté Pepper Stuffed Fontina Shells
PEPPADEW® Recipe Serving
SERVING

Serves 4

PEPPADEW® Recipe Time
PREP TIME

15 minutes

PEPPADEW® Recipe Time
COOK TIME

35 minutes

PEPPADEW® Recipe Serving
SERVING

Serves 4

PEPPADEW® Recipe Time
PREP TIME

15 minutes

PEPPADEW® Recipe Time
COOK TIME

35 minutes

Ingredients

PEPPADEW® Yellow Piquanté Peppers

  • 16 -20 jumbo pasta shells
  • 1–1/2 tbsp olive oil
  • 2 fresh garlic, minced
  • 1 jar PEPPADEW® Yellow Piquanté Peppers
  • 250g ricotta cheese
  • 150g mozzarella cheese
  • 50g grated parmesan cheese, plus more for serving
  • Handful basil, finely chopped (extra for serving)
  • 1 tsp flaky sea salt
  • 1/2 tsp freshly ground black pepper
  • 250g passata sauce
  • Bunch fresh mixed cherry tomatoes
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar

Method

  • Preheat the oven to 190°C. Cook the pasta al dente, according to package directions. Drain and set aside.
  • Meanwhile, heat the olive oil in a large skillet pan over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or 2. Drain the PEPPADEW® Yellow Piquanté Peppers (keeping back the juice), slice into strips, then set aside.
  • In a mixing bowl, stir together the sliced Yellow Piquanté Peppers, cooked garlic, ricotta, salt and pepper until thoroughly combined.
  • In a large skillet pan add the passata sauce, followed by the balsamic vinegar and honey, bring to a simmer, and reduce sauce for 5 minutes. Add the fresh cherry tomatoes and continue simmer for 5 minutes.
  • Stuff each pasta shell with a generous amount of the pepper and ricotta mixture, and place on top of the reduced tomato sauce. Add a little of the saved back pepper juice to the top for moisture.
  • Tear up the mozzarella cheese, placing bits on top of the sauce, between the pasta and tomatoes. Bake covered with aluminium foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes.

Serving Suggestions

Serve warm in a large round paella pan with a dusting of parmesan. Garnish with basil leaves.

DOWNLOAD PRINT

How useful was this post?

Rate this recipe

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.

DOWNLOAD PRINT

How useful was this post?

Rate this recipe

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.

Tags:


Peppadew Retailer Logos Waitrose

Peppadew Retailer Logos Morrisons

Peppadew Retailer Logos Asda

Peppadew Retailer Logos Ocado

Peppadew Retailer Logos Amazon

Peppadew Retailer Logos Waitrose

Peppadew Retailer Logos Ocado

Peppadew Retailer Logos Amazon

PEPPADEW® Retailer Morrisons

Peppadew Retailer Logos Ocado

Peppadew Retailer Logos Amazon

PEPPADEW® Retailer Morrisons
Peppadew Retailer Logos Waitrose

Peppadew Retailer Logos Tescos

PEPPADEW® Retailer Co Op

PEPPADEW® Retailer Tesco
Peppadew Retailer Logos Ocado
PEPPADEW® Retailer Co Op

Peppadew Retailer Logos Amazon
PEPPADEW® Retailer Morrisons

Peppadew Retailer Logos Ocado

PEPPADEW® Retailer Tesco

Peppadew Retailer Logos Waitrose

Peppadew Retailer Logos Ocado

Pizza Recipe Made With PEPPADEW®

JOIN OUR MAILING LIST

Receive Special offers and recipe inspiration straight to your inbox

Peppadew Retailer Logos Tescos

PEPPADEW® Retailer Tesco

PEPPADEW® Retailer Tesco
PEPPADEW® Retailer Morrisons

PEPPADEW® Retailer Tesco
PEPPADEW® Retailer Morrisons

PEPPADEW® Retailer Tesco

PEPPADEW® Retailer Morrisons