Baked pasta shells stuffed with cheese, tomato and fennel sauce

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pasta and filling

  • 30 large conchiglioni pasta shells
  • 2 tbsp olive oil, plus extra for drizzling
  • 2 shallots, diced
  • ½ fennel bulb, diced
  • 40g/1½oz Parmesan, grated
  • 100g/3½oz ricotta
  • 1 tbsp chopped fresh oregano

For the sauce

  • 25ml/1fl oz olive oil
  • 1 fennel bulb, grated (fronds reserved)
  • 2 garlic cloves, chopped
  • 500g/1lb 2oz cherry tomatoes, halved
  • 1 tsp dried oregano
  • 50g/1¾oz good-quality black olives, pitted
  • 300ml/10fl oz passata

To serve

  • 50g/1¾oz Parmesan, grated
  • 2 tsp fresh oregano (leaves only)
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