Mushroom Ricotta Shells with Pesto Tomatoes

On 25th & 26th February, This was Dinner

I know the presentation isn’t great on this dish but when you get in from work, have 10 minutes fun times with your puppy, then get your cook on, individuallly filling pasta shells are in danger of being filled then tossed straight into the mouth as hunger strikes.

There are a LOT of flavours going in recipe, I originally found it in an old BBC Good Food special but can’t find an online to link to. I basically used the same ingredients but cooked it differently.

Preparing:

  • Finely chop an onion
  • Chop some mushrooms
  • Quarter some baby plum tomatoes
  • Chop some roasted red peppers from a jar
  • Halve some green olives
  • Get pasta, green pesto, ricotta, oil & seasoning ready

Making:

Cook the pasta in boiling, salted water.

Heat some oil in a large pan and fry the onion until soft. Add the mushrooms and leave to cook. Stirring occasionally.

In a saucepan, heat a little more oil and add the tomatoes and peppers. Leave to cook down a little then stir in some pesto and add the olives and some seasoning.

Add some ricotta and seasoning to the mushrooms and stir well.

Fill the pasta shells with the mushroom mixture and then serve on the tomato sauce. Lovely stuff.

TWD_2502_Ricotta_Pasta

Walter is causing us to be a little disorganised at the moment. Having three meals left on ‘the list’ – chicken, minced lamb or pork based – we forgot to get anything out of the freezer so on Thursday I picked up a couple of pizzas and some garlic bread.

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