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Baked Conchiglie Pasta Shells with Fresh Ricotta and a Rich Naples Inspired Ragu

£12.99

Conchiglie Pasta Shells, stuffed with Ricotta and British Quinoa then baked in a Naples style Ragu and finished with Fresh Parsley

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Description

Recipe Details

Conchiglie Pasta Shells, stuffed with Ricotta and British Quinoa then baked in a Naples style Ragu and finished with Fresh Parsley

Cooking Time: 35 minutes

What you’ll need:

    • Sea Salt
    • Pepper
    • Vegetable/Sunflower Oil
    • Olive Oil

Nutritional information*

Ingredients contain

Pasta Shells (GLUTEN), Quinoa (CELERY), Ricotta (DAIRY), Tomatoes, Onion, CELERY, Garlic Puree (SULPHITES), Capers, MUSTARD, Parsley, Balsamic Vinegar, Swperbox Tuscan Organic Herb Blend (Basil, Rosemary, Oregano, Thyme, Fennel, Pepper, Salt, Garlic, Chilli)

Allergens – SULPHITES, GLUTEN, CELERY, MUSTARD, DAIRY, 

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