Cheesy air fried pasta shells stuffed with ricotta, mozzarella, and pepperoni, baked in rich tomato passata.
It’s comforting, quick, and perfect for an easy dinner!
OVEN METHOD FOR LARGER PORTIONS IN NOTES BELOW.
Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Boil pasta shells in salted water until al dente. Drain and let cool slightly.
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Cook along with all of our recipes
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For
1
M
I
55
g
Conchiglioni shells, dried
40
g
Ricotta cheese
25
g
Light mozzarella, torn
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Cook along with all of our recipes
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Per Serving
Calories
521kcal
Fat
20.5g
Saturates
8.8g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Cheesy air fried pasta shells stuffed with ricotta, mozzarella, and pepperoni, baked in rich tomato passata.
It’s comforting, quick, and perfect for an easy dinner!
OVEN METHOD FOR LARGER PORTIONS IN NOTES BELOW.
Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Boil pasta shells in salted water until al dente. Drain and let cool slightly.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
1
M
I
55
g
Conchiglioni shells, dried
40
g
Ricotta cheese
25
g
Light mozzarella, torn
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
521kcal
Fat
20.5g
Saturates
8.8g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
