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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For
1
M
I
55
g
Conchiglioni shells, dried
40
g
Ricotta cheese
25
g
Light mozzarella, torn
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Per Serving
Calories
521kcal
Fat
20.5g
Saturates
8.8g
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Oven method for larger portions - Preheat oven to 200°C (fan 180°C). Boil pasta shells in salted water until al dente. Drain and let cool slightly. In a small bowl, mix ricotta, mozzarella, chopped pepperoni, oregano, salt, and pepper. Spoon the filling into each pasta shell. Lightly grease a small ovenproof dish with low-calorie spray. Spread tomato passata over the base, then place the stuffed shells on top. Spoon any remaining passata over the shells. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for a further 5 minutes. Enjoy!
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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
Already subscribed? Log in or switch accounts.
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
Already subscribed? Log in or switch accounts.
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
Access all membership benefits
Already subscribed? Log in or switch accounts.
Oven method for larger portions - Preheat oven to 200°C (fan 180°C). Boil pasta shells in salted water until al dente. Drain and let cool slightly. In a small bowl, mix ricotta, mozzarella, chopped pepperoni, oregano, salt, and pepper. Spoon the filling into each pasta shell. Lightly grease a small ovenproof dish with low-calorie spray. Spread tomato passata over the base, then place the stuffed shells on top. Spoon any remaining passata over the shells. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for a further 5 minutes. Enjoy!
Only visible to you
Made it?
Cancel
