21/06/2026
Save my SUNDAY RICOTTA- STUFFED SHELLS WITH TOMATO & CONFIT GARLIC SALSA ….. your new family favourite! Australian House & Garden
Homemade food made with love but a few pre-made steps will help you bring this dish together in no time. Roast the whole garlic and make the sauce the day before. Simply stuff the cooked pasta shells and bake.
Prep time: 30 minutes + cooling. Cooking time: 1 hour and 20 minutes. Serves: 4.
180g large pasta shells (19–20 shells)
31⁄2 cups fresh ricotta, drained
3 tablespoons (20g) finely grated
parmesan, plus extra to serve
1 lemon, zested and juiced (40ml)
1 large free-range egg
1⁄2 teaspoon freshly grated nutmeg
1⁄3 cup (200g) finely chopped parsley
leaves, plus extra to serve
1 cup shredded mozzarella
Extra virgin olive oil, to serve
Tomato & confit garlic sauce
1 garlic bulb, cloves peeled
4 tablespoons (80ml) extra virgin
olive oil
6 oxheart tomatoes, peeled, grated
4 thyme sprigs, leaves picked
10g basil leaves, chopped
2 tablespoons (40ml) balsamic vinegar
400g can crushed tomatoes
1 To make salsa, place garlic in a small ramekin with a lid and drizzle with 2 tablespoons (40ml) of the oil. Bake, covered, for 45–50 minutes. Cool and mash.
2 Meanwhile, in a medium saucepan, add the remaining oil, tomatoes, thyme, basil, vinegar, canned tomatoes, and garlic. Season and cook, simmering, for 10 minutes.
3 Bring a large pot of salted water to the boil. Add shells and cook for 2 minutes
less than packet instructions. Drain, rinse under cold water, drain again, then cool.
4 Place ricotta, parmesan, zest, juice, egg, nutmeg and parsley in a large
bowl. Season and mix well.
5 Preheat oven to 180°C fan-forced. Pour salsa into a 28cm round baking
dish. Generously spoon ricotta into shells. Nestle shells into salsa. Scatter over the mozzarella.
6 Bake for 30 minutes until golden. Cool for 5 minutes. Sprinkle with parsley,
drizzle with oil and season to taste.
