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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix ricotta cheese, cream cheese, garlic paste, mixed herbs, salt, and pepper to make the filling.
Boil pasta shells until al dente, fill them with the cheese filling, and line them up on an oven tray.
Heat oil with tomato paste and garlic paste and allow to sizzle for a few minutes.
Add chopped tomatoes and cook for 5 minutes until slightly thickened.
Add salt, pepper, and mixed herbs and cook for another 5 minutes until fragrant.
Cover the pasta shells with the sauce, add mixed cheese, and bake for 20 minutes at 190 degrees Celsius until the cheese has melted.
Garnish with Parmesan and basil before serving.
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Keep an eye on the bake and take it out once the cheese has melted.
Can I use a different type of cheese for the filling?
Yes, you can substitute ricotta or cream cheese with cottage cheese or mascarpone for a different flavor.
How do I know when the pasta shells are cooked?
The pasta shells should be cooked until al dente, which means they are tender but still firm to the bite.
Can I prepare this dish in advance?
Yes, you can prepare the filling and sauce in advance and assemble the dish just before baking.
What can I serve with this dish?
This dish pairs well with a fresh green salad or garlic bread.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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